6 wild pig or sheep chops
1/3 cup salad oil
20-oz. can pineapple chunks
1/2 cup soy sauce
1/4 cup minced onion
1 T. packed brown sugar
1 clove garlic, crushed
1 T. wine vinegar
Brown chops in oil. Drain pineapple, reserving juice; set fruit aside. Mix pineapple juice with soy sauce, onion, brown sugar, garlic and wine vinegar. Reduce heat to low and pour sauce over chops. Simmer until done. Garnish with toasted sesame seeds and serve over rice with reserved pineapple chunks.
Jan Perry
Santa Rosa, California
From—Completing the Hunt: Cooking Game with NAHC Members