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    Venison: Venison w/ Almonds


    Source of Recipe


    Larry Christley

    List of 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 t Salt

    Recipe



    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.

 

 

 


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