Recipe - Venison With Almonds

2 pound Venison meat, boned & cubed
Or cut or sliced up
2 cup Water or (preferably) veal
Stock
3 cup Red wine
1 tablespoon Crushed dried onion
2 Cloves crushed garlic
1 teaspoon Salt
1 pound Fresh currants or 1 cup
Currant jelly
4 ounce Fresh chanterelles or 2 oz
Canned
2 tablespoon Arrowroot mixed with 1/3 cup
Water

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip