Venison with Currants and Chanterelle Mushrooms

• 2 pounds venison boned, cubed
• 3 cups red wine
• 2 cloves garlic crushed
• 1 pound currants fresh, or 4.00 oz fresh chanterelles mixed w. 1/3 cup water
• 2 cups beef stock or water, prefer veal stock if possible
• 1 tablespoon onions crushed
• 1 teaspoon salt
• 1 cup currant jelly
• 2 tablespoons arrowroot flour
• 1 pound mushrooms, chanterelle cleaned

1. Marinade the venison by combining it with the water or stock, wine, onion, garlic, and salt, and bring all these ingredients to a boil.
2. Let them simmer, covered, for 1 hour, or until the venison is tender.
3. Add currants or currant jelly and chanterelles, and bring back to a boil.
4. Thicken with the arrowroot-and-water mixture.
5. The use of currant jelly instead of fresh currants will make a slightly sweeter sauce.
6. Adjust for salt, and serve with rice.

venison boned, red wine, garlic, currants, beef stock, onions, salt, currant jelly, arrowroot flour, mushrooms

Taken from recipeland.com/recipe/v/venison-currants-chanterelle-mu-43259 (may not work)