Curried Venison Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 medium: 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,
Directions:
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.
Source: Agriculture Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED,
10-06-93 (18:18)
Source from luhu.jp
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.
Source: Agriculture Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED,
10-06-93 (18:18)
Source from luhu.jp
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Meats