Venison With Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Crushed pineapple |
| 2 | T | Margarine or butter |
| 1 1/2 | T | 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 |
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
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 84
Total Fat: 9.8g
Cholesterol: <1mg
Sodium: 426.3mg
Potassium: 159.7mg
Carbohydrates: 11.1g
Fiber: 1.8g
Sugar: 6.7g
Protein: 2.7g