Curried Venison
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Curried Venison

Curried Venison




      

Curried Venison


Ingredients

1 1/2 med. 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


Directions

Sauté' onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and 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.

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