Curried Venison

• 1 1/2 medium onions minced
• 3 each celery stalks chopped
• 2 each apples minced
• 1/4 cup vegetable oil or shortening
• 2 teaspoons curry powder
• 1 teaspoon salt
• 18 teaspoon black pepper
• 1/4 teaspoon ginger
• 1/4 teaspoon red hot pepper sauce
• 1/2 tablespoon worcestershire sauce
• 2 cups stock or bouillon
• 18 cup flour, all-purpose
• 2 pounds elk or deer, cubed
• 1 cup cream or canned milk
• 1 each egg yolks well beaten
• 3 cups rice cooked

1. Saute onions, celery and apples in oil until slightly brown.
2. Stir in curry powder and simmer 5 minutes.
3. Add remaining seasonings and stock and cook 20 minutes.
4. Stir in flour mixed with water and cook 5 minutes, stirring until thickened.
5. Remove from heat and allow to stand one hour.
6. Reheat and add cooked meat, cream or milk, and egg yolk just before serving.
7. Heat to boiling point, stirring constantly.
8. Serve over rice.

onions, celery, apples, vegetable oil, curry powder, salt, black pepper, ginger, red hot pepper sauce, worcestershire sauce, stock, flour, deer, cream, egg yolks, rice cooked

Taken from recipeland.com/recipe/v/curried-venison-639 (may not work)