Venison with Almonds

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.