A Curried Venison Recipe, with Apples and Onions, Served with Rice.
1 cup chopped onion
3 ribs 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 ground ginger
1/4 teaspoon Tabasco sauce
1 1/2 teaspoons Worcestershire sauce
2 cups beef broth
2 tablespoons flour
2 pounds cooked cubed venison
1 cup evaporated milk
1 egg yolk, well beaten
3 cups cooked rice
Sauté onions, celery and apples in oil until slightly brown.
Stir in curry powder and simmer 5 minutes.
Add remaining seasonings and broth; simmer for 20 minutes.
Mix about 1 tablespoon of water into the flour to make a paste; add to broth 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, stirring, just to a simmering point, stirring constantly, but do not boil.
Serve over rice.