Curried venison

Yield: 6 servings

Measure 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

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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