Venison in a spicy lemon sauce


  • 2 pounds venison, thinly sliced (2 inches long)
  • 4 lemons (squeezed for juice )
  • ½ cup onions, chopped
  • salt and pepper
  • 4 red peppers crushed (or to taste)

Mix all ingredients and serve.

By Belle H. Gumataotao

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.