1 can of pineapple chunks 1 large green pepper, thinly sliced 1 cup of chicken stock 1 pound of liver, cut in thin strips
Steam-stir green pepper in a few tablespoons of stock until it becomes tender. Add liver strips and cook over medium heat, stirring, adding more stock as needed to keep from sticking. Add pineapple and heat through, with enough stock to provide a sauce. Serve over brown rice. Great with deer liver and heart. Also try it seasoned with Creole seasoning. 4 servings.
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