. . from Amazing Venison Recipes by Jim Zumbo

1 1/2 medium onions, grated
4 stalks celery, chopped
2 medium apples, grated
4 to 6 tablespoons cooking oil
3 pounds cooked venison roast, cubed
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons curry powder
2 cups beef broth
1/4 teaspoon ginger (I use 1/2 teaspoon)
1/8 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 tablespoons flour
1/4 cup cold water
1 cup milk
1 egg yolk, well beaten

In heavy skillet, saute onions, celery and apples in oil until lightly brown. Add meat, salt, pepper, garlic powder, curry powder, beef broth, ginger, Tabasco and Worcetershire sauce. Mix well. Bring to a boil and simmer, covered, for 20 to 24 minutes. Mix flour to a smooth paste with the water and add a little at a time, stirring mixture constantly until thick. Simmer 5 minutes. Remove from heat and let stand for 1 hour so seasonings can permeate meat. Reheat and add milk and egg yolk gradually, stirring constantly. Heat just to boiling and serve over rice. Serves 8 to 10. (but not if I am having some - or chambered . . .)

Marty ya bugger.....I'm droolin' all over me keyboard now. Imagine whats gonna happen when Chambered sees this recipe....he'll short out have the country with his droolin' on everything.

Cheers, Vince

I got first dibs! Now, where's my trenching tool? (aka: "a spoon", at my place.... )