Curried venison
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | medium | Onion, minced |
| 3 | Stalks celery, chopped | |
| 2 | Apples, minced | |
| ¼ | cup | Salad oil or shortening |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Tabasco sauce |
| ½ | tablespoon | Worcestershire sauce |
| 2 | cups | Stock or bouillon |
| ⅛ | cup | Flour |
| 2 | pounds | Cooked Elk or Deer, cubed |
| 1 | cup | Cream or canned milk |
| 1 | Egg yolk, well beaten | |
| 3 | cups | Boiled rice |
Directions
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)