Side Pannel
Pheasant Stir-Fry
Pheasant Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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