Title: Venison with Almonds
Categories: Meat
Yield: 6 Servings

1/2	c	Crushed pineapple
2	tb	Margarine or butter
1 1/2	tb	Cornstarch
1/2	c	Pineapple juice
2	c	Meat stock
2	c	Cooked, cubed Elk or Deer
1/2	c	Sliced celery
1/2	c	Slivered toasted almonds
1	ts	Salt

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles.

Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

previous

next