Recipe - Venison Vindaloo

One half cup Crushed pineapple
2 tablespoon Margarine or butter
1 One half tablespoon Cornstarch
One half cup Pineapple juice
2 cup Meat stock
2 cup Cooked, cubed Elk or Deer
One half cup Sliced celery
One half cup Slivered toasted almonds
1 teaspoon 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, 100693
(18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini