Venison With Almonds
½ c crushed pineapple
2 tbsp. margarine or butter
1 ½ tbsp. cornstarch
½ c pineapple juice
2 c meat stock
2 c cooked, cubed elk or deer
½ c sliced celery
½ c slivered toasted almonds
1 tbsp. 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.