Hawaiian Venison

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HAWAIIAN VENISON

Submitted by Mrs. Lenore Whitmore from Colorado

1 pound boneless elk or deer round steak

1/4 cup flour'

1/4 cup butter or margaine

1/2 cup boiling water

1 teaspoon salt

2-3 green peppers

1/2 cup pineapple chucks

2 1/2 Tablespoon cornstarch

1/2 cup pineapple juice

1/4 cup vinegar

1/4 cup sugar

2 1/2 Tablespoon soy sauce

  Cut steak into 1-inch cubes; dredge in flour. Brown meat in hot butter. Add water and salt; simmer until meat is tender. Cut green peppers into 1-inch squares; boil 10 minutes and drain. Add peppers and pineapples chunks to meat. Combine remaining ingredients; cook until sauce is clear and thick. Pour sauce over meat mixture; simmer 5 minutes., Serve over Chinese noodles or cooker rice. Garnish with chilled pineapple chunks.

YIELD:  4 Servings