Curried Venison

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Title: CURRIED VENISON
Categories: Meats
Yield: 6 servings

1 1/2 md Onion, minced
3 Stalks celery, chopped
2 Apples, minced
1/4 c Salad oil or shortening
2 ts Curry powder
1 ts Salt
1/8 ts Pepper
1/4 ts Ginger
1/4 ts Tabasco sauce
1/2 tb Worcestershire sauce
2 c Stock or bouillon
1/8 c Flour
2 lb Cooked Elk or Deer, cubed
1 c Cream or canned milk
1 Egg yolk, well beaten
3 c Boiled rice

Saute' onions, celery and apples in oil until slightly brown. Stir in
curry powder and simmer 5 minutes. Add remaining seasonings and stock and
cook 20 minutes. Stir in flour mixed with water and cook 5 minutes,
stirring until thickened. Remove from heat and allow to stand one hour.
Reheat and add cooked meat, cream or milk, and egg yolk just before
serving. Heat to boiling point, stirring constantly. Serve over rice.

Source: Agriculture Extension Service The University of Tennessee Institute
of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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