Hawaiian Venison Recipe

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Hawaiian Venison Ingredients

1 lb boneless elk/deer round stk
1/4 cup flour
2 tbsp margarine or butter
1/2 cup boiling water
1 tsp salt
2 or 3 green peppers
1/2 cup pineapple chunks

SAUCE

2 1/2 tbsp cornstarch
1/2 cup pineapple juice
1/4 cup vinegar
1/4 cup sugar
1 1/2 tbsp soy sauce

A Recipe for
Hawaiian Venison

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Hawaiian Venison

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Hawaiian Venison Directions

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes
on all sides in hot fat. Add water and salt. Simmer gently until
meat is tender. Clean green peppers and cut into 1-inch squares. Boil
10 minutes and drain. Add pepper squares and pneapple chunks to
browned meat. SAUCE: Combine cornstarch, pineapple juice, vinegar,
sugar and soy sauce and cook until sauce is clear and thick. Pour
sauce over meat mixture and simmer 5 minutes. Serve over Chinese
noodles or cooked rice.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

Serves: 1

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Hawaiian Venison Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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