Curried Venison with Apples
Ingredients:
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 Red Barn venison
1 cup evaporated milk
1 egg yolk, well beaten
3 cups cooked rice
Directions:
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.
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