Place antelope, water, salt,
soy sauce and garlic in a
two-quart saucepan. Cook on HIGH
until at a boil, about 5
minutes. Cover, reduce heat and
simmer until meat is barely
cooked, about 12 to 15 minutes.
Remove meat and set aside.
Discard garlic. Strain broth
through cheesecloth (or coffee
filter) to remove meat
drippings; reserve broth.
In a saucepan, blend the
sugar, cornstarch, vinegar,
pineapple juice and ginger until
smooth. Gradually stir in meat
broth and mix well. Cook on HIGH
until sauce is thick and
transparent; stirring thoroughly
about every two minutes until
done, about 6 to 8 minutes.
Combine sauce with antelope
meat. Add pineapple and green
pepper. Allow mixture to sit a
few minutes before serving over
rice.
