Title: VENISON WITH ALMONDS
Categories: Meats
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)
