Earthy Delights Recipe
http://www.earthy.com/
Venison with Currants and ChanterellesThis recipe calls for some wonderful wild flavors. The mushrooms, the venison, the currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of currant jelly.
Ingredients:
2 pounds venison meat, boned and cubed
3 cups red wine
2 cloves garlic, crushed
½ pound fresh currants
4 ounces fresh Chanterelle mushrooms
2 cups water
1 pound dried onion, crushed
1 teaspoon Sea salt
2 tablespoons arrowroot mixed into ½ cup water
Preparation:
"Hot marinade" the venison by combining it with the water, wine, onion, garlic, and salt. Bring these ingredients to a simmer, and let them cook, covered, for about one hour or until the venison is tender.
Add the currants and the chanterelles and bring the mixture back to a boil. Thicken with the arrowroot mixture. Adjust for salt and serve with a creamy risotto.
Directions:
This recipe calls for some wonderful wild flavors. The mushrooms, the venison, the currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of currant jelly.