Recipe number 68929 is

Venison With Almonds

The ingredients are:
1/2 cup Crushed pineapple 2 tbsp Margarine or butter 1 1/2 tbsp Cornstarch 1/2 cup Pineapple juice 2 cup Meat stock 2 cup Cooked, cubed Elk or Deer 1/2 cup Sliced celery 1/2 cup Slivered toasted almonds 1 tsp Salt

The recipe yield is:
6 servings

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)


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