Shanghai venison
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison; in 1-inch cubes |
| ¼ | cup | Flour |
| ¼ | cup | Butter |
| ½ | cup | Boiling water |
| 1 | teaspoon | Salt |
| 2 | Green peppers; cut in strips | |
| ½ | cup | Pineapple chunks |
| 1 | teaspoon | Lemon pepper |
| 1 | cup | Apricot sauce |
| 2 | teaspoons | Soy sauce |
Directions
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)
MARVELL, AR
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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