Venison with almonds
Last updated 6/12/2012 1:28:32 AM. Recipe ID 63930. Report a problem with this recipe.
Title: Venison with almonds
Yield: 6 Servings
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
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.
Didn't find the recipe you were looking for? Search for more here!