SC - Fw: roast venison

[Louise Sugar]

from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:01 PM
Subject: recipe for venison


>Venison with Almonds
>
>6 servings
>
>1/2 c  Crushed pineapple                   2 c  Cooked, cubed Elk or Deer
>2 tb Margarine or butter               1/2 c  Sliced celery
>1 1/2 tb Cornstarch                        1/2 c  Slivered toasted almonds
>1/2 c  Pineapple juice                     1 ts Salt
>2 c  Meat stock
>
>  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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