Curried venison

Yield: 6 servings

1 1/2 med Onion, minced

3 Stalks celery, chopped

2 Apples, minced

1/4 cup Salad oil or shortening

2 tsp Curry powder

1 tsp Salt

1/8 tsp Pepper

1/4 tsp Ginger

1/4 tsp Tabasco sauce

1/2 tbsp Worcestershire sauce

2 cup Stock or bouillon

1/8 cup Flour

2 lbs Cooked Elk or Deer, cubed

1 cup Cream or canned milk

1 Egg yolk, well beaten

3 cup Boiled 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, cream or milk, and egg yolk just before serving.

Heat to boiling point, stirring constantly.

Serve over rice.