Free Recipe Pheasant Stir-Fry
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Pheasant Stir-Fry Recipe
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
Pheasant Stir-Fry Preparation
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. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Pheasant Stir-Fry?
If you know a better Pheasant Stir-Fry Recipe please comment below.