🫙 From the Spice Rack

Venison with Currants and Chanterelles

Name: Venison with Currants and Chanterelles
Ingredients: 2 .00 lb venison meat, boned; cubed o; 3 .00 c red wine; 2 .00 cl garlic; crushed; 1 .00 lb fresh currants; --or--; 4 .00 oz fresh chanterelles; or 2 oz.; 1 .00 tb dried onion; crushed; 1 .00 ts salt; 1 .00 c currant jelly

2.00 lb Venison meat, boned; cubed o 3.00 c Red wine 2.00 Cl Garlic; crushed 1.00 lb Fresh currants; --or-- 4.00 oz Fresh chanterelles; or 2 oz. Mixed w. 1/3 cup water 2.00 c Veal ...

maineasy

Ingredients8 items

Ingredients

2.00 lb venison meat, boned; cubed o
3.00 c red wine
2.00 cl garlic; crushed
1.00 lb fresh currants; --or--
4.00 oz fresh chanterelles; or 2 oz.
1.00 tb dried onion; crushed
1.00 ts salt
1.00 c currant jelly

Directions

1
2.00 lb Venison meat, boned
2
cubed o 3.00 c Red wine 2.00 Cl Garlic
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crushed 1.00 lb Fresh currants
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or-- 4.00 oz Fresh chanterelles
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1/3 cup water 2.00 c Veal stock
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or water 1.00 tb Dried onion
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crushed 1.00 ts Salt 1.00 c Currant jelly 2.00 tb Arrowroot Recipe by: plgold@ix.netcom.com (Pat Gold) 1
8
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

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