Recipe - Curried Venison

1 One half md Onion, minced
3 Stalks celery, chopped
2 Apples, minced
One fourth cup Salad oil or shortening
2 teaspoon Curry powder
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Ginger
One fourth teaspoon Tabasco sauce
One half tablespoon Worcestershire sauce
2 cup Stock or bouillon
1/8 cup Flour
2 pound Cooked Elk or Deer, cubed
1 cup Cream or canned milk
1 Egg yolk, well beaten
3 cup 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, 100693 (18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini