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Venison With Currants & Chanterelles

Venison With Currants & Chanterelles recipe image
This elegant venison stew offers a perfect balance of savory game meat and sweet-tart fruit notes. The venison simmers slowly in red wine and veal stock until fork-tender, infused with garlic and dried onion. Fresh chanterelles add a distinct earthy depth that complements the meat, while currants or currant jelly provide a bright acidity that cuts through the richness. It is a sophisticated dish ideal for special dinners or autumn gatherings, served beautifully over rice or mashed potatoes to soak up the flavorful sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 744.3
Dietary: Gluten-free
Description
This elegant venison stew offers a perfect balance of savory game meat and sweet-tart fruit notes. The venison simmers slowly in red wine and veal stock until fork-tender, infused with garlic and dried onion. Fresh chanterelles add a distinct earthy depth that complements the meat, while currants or currant jelly provide a bright acidity that cuts through the richness. It is a sophisticated dish ideal for special dinners or autumn gatherings, served beautifully over rice or mashed potatoes to soak up the flavorful sauce.
Ingredients
  • 2 pound Venison meat, boned; cubed o
  • 2 cup Veal stock; or water
  • 3 cup Red wine
  • 1 tablespoon Dried onion; crushed
  • 2 cloves Garlic; crushed
  • 1 teaspoon Salt
  • 1 pound Fresh currants; --or--
  • 1 cup Currant jelly
  • 4 ounce Fresh chanterelles; or 2 oz.
  • 2 tablespoon Arrowroot
Directions
  1. 1
    In a large heavy-bottomed pot or Dutch oven, combine the cubed venison, veal stock (or water), red wine, crushed dried onion, crushed garlic, and salt.
  2. 2
    Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.
  3. 3
    Reduce the heat to low, cover the pot, and let the venison simmer gently for 1 hour, or until the meat is tender.
  4. 4
    Meanwhile, in a small bowl, whisk together the arrowroot and 1/3 cup of water until smooth to create a slurry.
  5. 5
    Add the fresh currants (or currant jelly) and chanterelles to the pot with the venison.
  6. 6
    Bring the mixture back to a gentle boil.
  7. 7
    Stir in the arrowroot slurry and simmer for 2-3 minutes until the sauce thickens slightly.
  8. 8
    Taste and adjust seasoning with additional salt or pepper if needed.
  9. 9
    Serve hot, optionally with rice or mashed potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 744.3kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 2.3g12%
Cholesterol 186.1mg63%
Sodium 5035.3mg210%
Total Carbohydrate 63.5g22%
Dietary Fiber 1.1g5%
Sugars 43.7g
Protein 71.5g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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.

Using currant jelly instead of fresh currants will result in a slightly sweeter and smoother sauce.

Serve with apricot rice and a Sterling Vineyards Merlot for a complete pairing experience.

Keywords: venison, stew, chanterelles, currants, red wine, game meat, mushrooms, dinner, earth, savory, simmer, fall, autumn, rich, flavorful, wild, meat, main course, vegetarian option, gourmet
Read it online: https://www.chefs-mate.com/recipe/venison-with-currants-chanterelles/