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 venison
- 1 cup evaporated milk
- 1 egg yolk, well beaten
- 3 cups cooked rice
Preparation:
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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