Venison with Almonds

1/2 c Crushed pineapple

2 tb Margarine or butter

1 1/2 tb Cornstarch

1/2 c Pineapple juice

2 c Meat stock

2 c Cooked, cubed Elk or Deer

1/2 c Sliced celery

1/2 c Slivered toasted almonds

1 ts Salt

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)