Name: Venison with Almonds
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

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CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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