Directions
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.