Title: Venison with almonds
 Categories: Meats
      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.