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Ingredients
- 1-1/2 lbs. Venison meat, ground
- 3/4 cup quick oats
- 2 TBS minced onion
- 1 large egg
- 1 small can V8 juice
- 1/2 cup brown sugar
- 2 TBS cornstarch
- 1 medium can pineapple rings, cut into chunks (reserve liquid)
- 1/3 cup cider vinegar
- 2 TBS soy sauce
- 1/4 cup green pepper, chopped
- 1 can mushrooms, drained and rinsed (optional)
Seasoning:
- 1/2 tsp. oregano
- 1/2 tsp. garlic salt
- 1/2 tsp. parsley
Directions:
In a large bowl, combine meat, seasoning, oats, onion, egg and V8 juice
together and make into small meatballs. Put 1/8 cup oil in skillet, add
meatballs and brown thoroughly on all sides. In a sauce pan, mix
together cornstarch and brown sugar. Add pineapple liquid, vinegar and
soy sauce. Stir constantly, while cooking over medium heat. Sauce will
darken and thicken. Add pineapple chunks, onion and green pepper and
mushrooms to heat. Next add meatballs to heat and coat. Serve over
white or wild rice.
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