Venison with Almonds
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pineapple
crushed |
*
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 ½ | tablespoons |
cornstarch
|
|
| ½ | cup |
pineapple juice
|
|
| 2 | cups |
stock
meat |
|
| 2 | cups |
elk
or deer, cooked, cubed |
* |
| ½ | cup |
celery
sliced |
|
| ½ | cup |
almonds
toasted, slivered |
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pineapple
crushed |
*
|
| 3E+1 | ml |
margarine
or butter |
|
| 23 | ml |
cornstarch
|
|
| 118 | ml |
pineapple juice
|
|
| 473 | ml |
stock
meat |
|
| 473 | ml |
elk
or deer, cooked, cubed |
* |
| 118 | ml |
celery
sliced |
|
| 118 | ml |
almonds
toasted, slivered |
*
|
| 5 | ml |
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.
