Curried Venison
Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | medium |
onions
minced |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | each |
apples
minced |
|
| ¼ | cup |
vegetable oil
or shortening |
|
| 2 | teaspoons |
curry powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ½ | tablespoon |
worcestershire sauce
|
|
| 2 | cups |
stock
or bouillon |
|
| ⅛ | cup |
all-purpose flour
|
|
| 2 | pounds |
elk
or deer, cubed |
* |
| 1 | cup |
cream
or canned milk |
|
| 1 | each |
egg yolks
well beaten |
*
|
| 3 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | medium |
onions
minced |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | each |
apples
minced |
|
| 59 | ml |
vegetable oil
or shortening |
|
| 1E+1 | ml |
curry powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 473 | ml |
stock
or bouillon |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 907.2 | g |
elk
or deer, cubed |
* |
| 237 | ml |
cream
or canned milk |
|
| 1 | each |
egg yolks
well beaten |
*
|
| 7.1E+2 | ml |
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.
