VENISON CURRY
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VENISON  CURRY

2 CUPS CUBED VENISON                      1 TABLESPOON TURMERIC
¼ CUP BUTTER                                           1 TEASPOON CORIANDER
3 ONIONS, DICED                                                ½ TEASPOON CUMIN
1 CUP GREEN APPLES, DICED                                          1 BAY LEAF
3 TABLESPOONS FLOUR       2 CUPS BEEF STOCK-USE B. CUBES
1 TABLESPOON CURRY                                       PINCH OF NUTMEG
SALT AND PEPPER TO TASTE

SAUTE ONIONS AND APPLES IN MELTED BUTTER UNTIL SOFT. ADD ALL SPICES AND CONTINUE COOKING. ADD FLOUR AND MIX UNTIL YOU GET A PASTE. COOK TILL MIXTURE GETS SLIGHTLY BROWNED. ADD BEEF STOCK TO MIXTURE. STIR TILL YOUR MIXTURE GETS SMOOTH AND THICKENS SLIGHTLY. SIMMER 15 MINUTES. ADD COOKED MEAT TO MIXTURE. SERVE OVER RICE PILAF.