Curried Venison recipe
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Timings & Yeildings
Prepration : 20mins
Cooking : 40mins
Total : 60mins
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/2 medium onion minced
3 each celery stalks chopped
2 each apples minced
1/4 cup salad oil or shortening
2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon hot red pepper sauce
1/2 tablespoon worcestershire sauce
2 cups stock or bouillon
1/8 cup flour
2 pounds elk or deer, cubed
1 cup cream or canned milk
1 each egg yolk well beaten
3 cups rice cooked
 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 2 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
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