Venison with Currants and Chanterelles

by Stefan Kolsch

Prepare the hot-marinade by combining the stock or water, wine, onion, garlic and salt
SERVINGS    
 
2-3
PREPARATION TIME
15 MINS
COOKING TIME
25 MINS

Ingredients

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

Venison with Currants and Chanterelles

Instructions

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.

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Rate this recipe

Venison with Currants and Chanterelles
Overall Rating
  
5
EXCELLENT Recipe!
   5
I recently cooked this recipe, obviously using venison bought from DR.
I do not eat meat myself (sorry DR!) but my husband and our four other dinner guests all said it was absolutely delicious and would gladly eat it again! It was very easy to prepare and being able to do so well in advance, makes it highly recommendable for dinner parties!
By Auntie B - 10th Jun 2014

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