2 lbs. boneless venison steak, cut in bite size pieces
3 tbsp. shortening
1 sm. onion, chopped
1 1/2 c. water
1 (16 oz.) can pineapple chunks, drained, reserve syrup
1/3 c. soy sauce
1/2 tsp. ginger
2 tbsp. cornstarch
1/4 c. cold water
1 sm. green pepper, cut into strips
2 c. diagonally sliced celery
1 (5 oz.) can water chestnuts, drained and sliced

Melt shortening in large skillet. Cook and stir meat and onion in shortening over medium heat until onion is tender. Add water and reserved syrup, soy sauce and ginger. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.

Blend cornstarch and 1/4 cup water, stir into meat mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in green pepper, celery and water chestnuts. Cover; cook over low heat 2-3 minutes. Just before serving fold in pineapple chunks. Serves 6.