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Hawaiian Venison

Guest Author - Sandy Moyer

Hawaiian Venison

  • 1 lb. boneless Elk or Deer round steak
  • 1/4 cup flour
  • 2 T. margarine or butter
  • 1/2 cup boiling water
  • 1 tsp. salt
  • 2 or 3 green peppers
  • 1/2 cup pineapple chunks
Preparation -
Cut the steak into 1" cubes and dredge with flour. Brown the meat cubes on all sides in hot fat. Add water and salt. Simmer gently until the meat is tender. Clean the green peppers and cut into 1" squares. Boil for 10 minutes and drain. Add pepper squares and pineapple chunks to the browned meat.
    Sauce
  • 2-1/2 T. cornstarch
  • 1/2 cup pineapple juice
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1-1/2 T. soy sauce
Preparation -
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until the sauce is clear and thick. Pour the sauce over the meat mixture and simmer for 5 minutes. Serve over Chinese noodles or cooked rice.

This is one of 90 venison recipes from The Recipe Source,


Butchering Deer:
The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home

In Butchering Deer, John Weiss shows how to make the necessary jobs of field dressing, skinning, and butchering deer easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing, as well as various methods for taking a deer out of the woods with minimal stress. The easy-to-follow text is highlighted with step-by-step instructions, 140 photos, illustrations, and recipes.
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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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