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 Curried Venison

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North Star

Number of posts : 1050
Age : 55
Location : Minnesota.
Registration date : 2008-08-13

PostSubject: Curried Venison   Fri Oct 17, 2008 1:46 pm

Posted By North Star.


1 1/2 medium onion, minced
3 stalks celery, chopped
2 apples, minced
1/4 cup vegetable oil, or shortening
2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce
2 cups stock or bouillon
1/8 cup Flour
2 pounds cooked Elk or Deer, cubed
1 cup evaporated milk
1 egg yolk, well beaten
3 cups cooked 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, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice.

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