Venison with almonds

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)

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