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.
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
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.