---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VENISON WITH ALMONDS
  Categories: Meats
       Yield: 6 servings
  
     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)
  
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