Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Crushed pineapple |
| 2 tablespoons | Margarine or butter |
| 1½ tablespoon | Cornstarch |
| ½ cup | Pineapple juice |
| 2 cups | Meat stock |
| 2 cups | Cooked, cubed Elk or Deer |
| ½ cup | Sliced celery |
| ½ cup | Slivered toasted almonds |
| 1 teaspoon | 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)