Crockpot Hawaiian Venison Recipe

Sweet and Sour Venison with Pineapple
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  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: serves 6
Ratings (5)

Long slow cooking is a good way to cook many cuts of game meat. This dish is delicious over rice or noodles.

What You'll Need

  • 1 pound deer or elk round steak or stew meat
  • 1/4 cup flour
  • 1/4 cup canola oil or peanut oil
  • 1/2 cup boiling water
  • 1 teaspoon salt
  • 2 or 3 green peppers (sliced)
  • 1/2 cup pineapple chunks
  • For the Sauce:
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup pineapple juice
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 2 1/2 tablespoons soy sauce

How to Make It

  1. Cut the round steak in 1-inch and dredge with flour.
  2. Heat the butter in a skillet. When the oil is hot, brown the meat, turning to brown all sides.
  3. Place in crock pot add the boiling water and salt. Cover and cook on HIGH for 1 hour. Turn to LOW and cook for another 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer on LOW.
  4. On stove top combine sauce ingredients. Cook until sauce is clear and thick.
  1. With a slotted spoon, remove the meat and pineapple mixture to a serving dish or platter.
  2. Pour the hot sauce mixture over meat mixture.
  3. Serve with hot cooked noodles or rice.