Shanghai venison

Yield: 4 Servings

Measure Ingredient
2 pounds Venison; in 1-inch cubes
¼ cup Flour
¼ cup Butter
½ cup Boiling water
1 teaspoon Salt
2 \N Green peppers; cut in strips
½ cup Pineapple chunks
1 teaspoon Lemon pepper
1 cup Apricot sauce
2 teaspoons Soy sauce

Dredge meat in flour and brown in butter. Add water and salt; simmer until tender. Add green pepper, pineapple and sprinkle on lemon pepper. Add apricot sauce and soy sauce. Simmer 10 minutes. Serve over hot rice or Chinese noodles. Serves 4-6 depending on how hungry they are! MRS N.R. HOSEY (JUDY)


From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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