Curried Venison

Recipe Categories : | Venison/Elk/Moose | Curry | Hot & Spicy | MAIN INDEX |

Serves : 4-6

Ingredients :

• 2 pounds cooked elk or deer, cubed
• 1½ medium onions, minced
• 3 stalks celery, chopped
• 2 apples, minced
• ¼ cup vegetable oil, or shortening
• 2 tspn curry powder
• 1 tspn salt
• pinch pepper to taste
• ¼ tspn ginger
• ¼ tspn Tabasco sauce
• ½ tbsp Worcestershire sauce
• 2 cups stock or bouillon
• 2 tbsp flour
• 1 cup evaporated milk
• 1 egg yolk, well beaten
• 3 cups cooked rice

Preparation and Cooking Instructions :

1. Sauté onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes.
2. Add remaining seasonings and stock and cook 20 minutes.
3. Stir in flour mixed with water and cook 5 minutes, stirring until thickened.
4. Remove from heat and allow to stand one hour.
5. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice