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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