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      Title: Venison With Currants And Chanterelles
 Categories: Meats
      Yield: 4 Servings

      2 lb Venison meat, boned; cubed o
      3 c  Red wine
      2 cl Garlic; crushed
      1 lb Fresh currants; --or--
      4 oz Fresh chanterelles (2 oz);
           - mixed with:
    1/3 c  Water
      2 c  Veal stock or water
      1 tb Dried onion; crushed
      1 ts Salt
      1 c  Currant jelly
      2 tb Arrowroot

  "Hot-marinade" the venison by combining it with the water or stock,
  wine, onion, garlic, and salt, and bring all these ingredients to a
  boil. Let them simmer, covered, for 1 hour, or until the venison is
  tender.

  Add currants or currant jelly and chanterelles, and bring back to a
  boil. Thicken with the arrowroot-and-water mixture. The use of
  currant jelly instead of fresh currants will make a slightly
  sweeter sauce. Adjust for salt, and serve with rice.

  Notes: Currants are a favorite in European cooking because they
  combine fruitiness with acidity. Chanterelles are the best
  mushrooms to use with game because of their almost fruitlike flavor.

  Serve with apricot rice and a Sterling Vineyards Merlot.

  Recipe by Pat Gold <plgold@ix.netcom.com>

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