Hawaiian Venison

Hunters know this problem: a freezer full of venison and no idea what to do with it besides burgers or stew. This mid-century recipe solves that, treating deer steak like pork in a classic sweet-and-sour pineapple sauce. The result is surprisingly delicious and works for anyone intimidated by the “gaminess” of venison.

Dredging in flour and browning in hot fat does three things at once: seals the juices into the lean meat, builds a fond at the bottom of the pan, and gives the finished sauce something to cling to. Skip this step and you end up with gray meat in thin sauce.

Venison is extremely lean, far leaner than beef, so it can turn dry fast. Simmering gently until tender (not hard boiling) is essential. Most home cooks overcook venison on the first try. Stop when a fork goes through but the meat still has some bite.

Pre-boiling the green peppers for 10 minutes is an old-school move that softens them before they meet the sauce. Modern cooks can skip this and just add them raw in the final 5 minutes for more crunch. Both work.

The sweet-sour pineapple sauce is the bridge that makes venison approachable. Pineapple juice, vinegar, sugar, and soy balance one another, and the cornstarch thickens it into a glossy glaze that coats the meat beautifully.

Pro Tips

• Use younger, smaller venison cuts. Old bucks produce tough, gamey meat that needs slow braising, not stir-frying.
• Marinate the raw cubes in ¼ cup soy sauce and a splash of pineapple juice for 30 minutes before flour-dredging to tenderize and season deeper.
• Use fresh pineapple chunks if you can get them. Canned works but loses fresh pineapple’s bromelain enzyme that also tenderizes.
• Serve over white rice or lo mein-style Chinese noodles to catch all the sauce.

Variations

• Add water chestnuts and bamboo shoots for a more Chinese-takeout feel.
• Swap venison for beef sirloin, pork tenderloin, or elk if venison is hard to come by.
• Stir in a handful of thinly sliced red onion with the peppers for extra color and bite.