Venison With Almonds Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp
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Meats