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
Instructions:
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)
