Venison with Currants and Chanterelles
| 400g Diced Red Deer Venison |
| 250ml Stock or Water |
| 500ml Red Wine |
| 1 tbsp Dried Onion |
| 30g Plain Flour |
| 2 cloves Garlic (crushed) |
| 1 tsp Salt |
| 225g fresh Currants or Berries |
| 80g fresh Chanterelles |
| 2 tbsp Arrowroot mixed with 100ml Water |
| Ground Black Pepper |
Prepare the hot-marinade by combining the stock or water, wine, onion, garlic and salt, bring all these ingredients to the boil, reserve.
Put the flour, salt and a generous amount of pepper into a bowl; toss the Venison in this to coat. In a heavy based, pan heat the oil and sear the meat, when all the meat is browned add the marinade and simmer, covered, for 1 hour, or until the venison is tender.
Add the currants and chanterelles and bring back to a boil then thicken with the arrowroot-water mixture. Adjust the seasoning.
Serve with rice, Swiss dumplings or baked potatoes.