Venison with Currants and Chanterelles

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 stock; or water

1.00 tb Dried onion; crushed

1.00 ts Salt

1.00 c Currant jelly

2.00 tb Arrowroot

Recipe by: plgold@ix.netcom.com (Pat Gold) 1. "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.

2. 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.

Serves 4.