Venison with Almonds
Submitted by julie w
Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minGot leftover venison or elk from last night’s roast? This is exactly where it belongs.
Crushed pineapple gets browned in butter until it starts to caramelize, then a quick pineapple juice and stock sauce thickens up with cornstarch into something glossy and sweet-savory. Toss in the cubed cooked meat, crunchy celery, and toasted slivered almonds, and dinner hits the table in half an hour.
It’s a throwback recipe with serious retro charm, the kind of thing you’d find in a 1970s game cookbook. Serve it over steamed rice for a classic plate or pile it on crispy chow mein noodles for extra crunch.
Kitchen Tips
- Use already-cooked venison or elk. This recipe is built for leftovers, not raw meat.
- Toast the almonds in a dry skillet until golden for the best nutty flavor and snap.
- Stir the cornstarch slurry right before adding it. It settles fast and will clump if you don’t.
Ingredients
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.
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