Recipe: Shanghai Venison
Yield: 4 Servings
2 lb Venison; in 1-inch cubes
1/4 c Flour
1/4 c Butter
1/2 c Boiling water
1 ts Salt 2 Green peppers; cut in strips 1/2 c Pineapple chunks 1 ts Lemon pepper 1 c Apricot sauce 2 ts 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, http://www.erols.com/hosey.
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