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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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