| previous | next |
Title: Pheasant Stir-Fry
Categories: Entree Poultry Taste
Yield: 4 Servings
| 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. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Taste of Home, June/July, 1997
| previous | next |