Are you ready? Thanksgiving is tomorrow! Turkey? Check. Stuffing? Check. Family? Big Check. What a wonderful season. I am sharing a recipe I received from Erica in Hammond Plantation, she tells us that this recipe came from the 1988 NAHC (North American Hunting Club?) Wild Game Cookbook. With the end of hunting season coming up, some will have more venison and will be looking for new ways to prepare. Thank you Erica!
(Serves 4)
Prep time: 1 hour
2 lbs cubed venison
2 Tablespoons oil
1/ 4 cup water
1- 15 oz. can pineapple chunks
1/ 3 cup brown sugar
2 Tablespoon cornstarch
1/ 4 teaspoon ground ginger
1/ 4 vinegar
1 1/ 2 Tablespoon soy sauce
Salt
Hot cooked rice
Directions: In a large skillet, brown the venison in oil. Add the water, cover and simmer for 25 minutes. Meanwhile, drain the pineapple, reserving the juice. Combine the sugar, cornstarch, ginger and salt. Blend in the reserved pineapple juice, vinegar and soy sauce. Add to the venison. Cook and stir until thickened. Stir in pineapple chunks and heat through. Serve over rice.
Enjoy your families. Take a few moments to enjoy the day before the Christmas Craziness starts. This is what it is all about. Not the money, not the gifts. Family. We use the money and gifts to show them how much they mean to us. We should be sure to tell them outright. Happy Thanksgiving and see you at the stores on Friday! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week! Susie Q.
