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Venison with Almonds
Yield: 6 servings
Ingredients
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
Directions
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-mien noodles.
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