• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pheasant Stir-Fry

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 2 tb Soy sauce
  • 2 tb Cornstarch
  • 1 tb Minced fresh gingerroot or
  • -3/4 tsp ginger
  • 1 tb Chicken bouillon granules
  • 1 1/3 c Water
  • 1 Boneless skinless pheasant
  • -breast, cut into strips
  • 2 tb Cooking oil; divided
  • 1 c Broccoli florets
  • 1 c Carrots; julienned
  • 1 c Celery; julienned
  • 1 c Onion; julienned
  • 1 c Frozen snow peas
  • Hot cooked white or wild
  • -rice


In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.
Add water; set aside. In a skillet or wok over medium-high heat, stir-fry
pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes.
Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and
carrots for 2 minutes. Add celery, onion and peas; stir-fry until the
vegetables are crisp-tender, about 4-5 minutes. Stir in soy sauce mixture
and add to the skillet; bring to a boil. Cook and stir for 2 minutes.
Return meat to pan and heat through. Serve over rice. Yield: 4 servings.

NOTES : "I learned creative ways to prepare game while cooking for hunters
at a lodge in Alaska, where my husband was a guide. Everyone enjoyed this
savory stir-fry. It looks as good as it tastes." Submitted by Darlene
Kenning, Hutchinson, Minnesota.

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