To prepare the venison with currants and chanterelles rice recipe, you will first need to gather your ingredients. You will need the following ingredients: 1 pound (450 g) deer tenderloin, 1 cup (240 ml) chopped slivered fennel, 2 tablespoons (2.5 tbsp) dried or fresh thyme, 1/4 teaspoon (0.5 pt) kosher salt, and 2 cups (500 mm) water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer the meat for 1 hour, or until it reaches an internal temperature of 145 ?F (60?C) and the juices run clear. Remove from heat and allow to rest for 10 minutes before serving.