Sweet & Sour Venison Meatballs

This is another recipe from The Complete Hunter Venison Cookery. If you haven't purchased this book yet, you need to. This is fairly fast, easy and delicious.

Meatballs:
1 lb. ground venison, crumbled
1 egg, beaten
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper

1 can (20 oz.) pineapple chunks, drained (reserve liquid in 2-cup measure)
1/4 cup white vinegar
3 tablespoons soy sauce
2 teaspoons packed brown sugar
1 teaspoon ground ginger
1 tablespoon plus 1 teaspoon cornstarch
2 medium carrots, cut into 1/4-inch slices (1 cup)
1 small onion, sliced
1 medium green pepper, seeded and cut into 1/4-inch strips (1 cup)
6 cups hot cooked white rice

6 servings

In large mixing bowl, combine all meatball ingredients. Shape mixture into 30 meatballs, about 1 inch in diameter. Set aside. In 2-cup measure, combine reserved pineapple juice and enough water to equal one cup, the vinegar, soy sauce, brown sugar and 1 teaspoon ginger. Set aside. In small bowl, combine pineapple chunks and cornstarch. Set aside.

Spray 12-inch nonstick skillet with nonstick vegetable cooking spray. (I used olive oil) Heat skillet over medium heat. Add meatballs. Cook for 5 to 7 minutes, or until meatballs are browned, turning occasionally. Drain.

Add pineapple juice mixture, carrots and onion to skillet. Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low. Simmer for 13 to 15 minutes, or until vegetables are tender, stirring occasionally. Add pineapple chunks to skillet, stirring until smooth. Stir in green pepper (I used yellow, that's what I had). Cook for 4 to 5 minutes, or until pepper is bright green, stirring frequently. Serve over hot cooked rice.