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.