 Venison With AlmondsIngredients:  ½ c crushed pineapple2 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 Preparation: 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. |
