Curried Venison

Name: Curried Venison
Total time: P1H
Yield: 6
Cuisine: Indian
Ingredients: onions; celery stalks; apples; vegetable oil; curry powder; salt; black pepper; ginger; red hot pepper sauce; worcestershire sauce; stock; flour; elk; cream; egg yolks; rice

Submitted by sapporo

Introduce venison to the spice named “Curry” with this scrumptious recipe that is extremely easy to follow and enjoy!

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 ½

MEDIUM ONIONS
minced

EACH CELERY STALKS
chopped

EACH APPLES
minced

CUP VEGETABLE OIL
or shortening

TEASPOONS CURRY POWDER

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

TEASPOON GINGER

TEASPOON RED HOT PEPPER SAUCE

TABLESPOON WORCESTERSHIRE SAUCE

CUPS STOCK
or bouillon

⅛

CUP ALL-PURPOSE FLOUR

POUNDS ELK
or deer, cubed *

CUP CREAM
or canned milk

EACH EGG YOLKS
well beaten *

CUPS RICE
cooked

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 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.