Upland Stir Fry

5
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (392.4 g)
  • Calories 407
  • Total Fat - 23.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 186.3 mg
  • Sodium - 416.6 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 8.1 g
  • Protein - 33.7 g
  • Calcium - 134.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 42 mg
  • Thiamin - 0.2 mg

Step 1

Place baking mix and pepper in a large plastic zipper bag, and shake well.

Step 2

Combine pheasant and eggs in a large bowl and stir well to coat.

Step 3

Remove pheasant with a slotted spoon and place in bag with baking mix.

Step 4

Shake well to coat.

Step 5

Remove pheasant. Discard any remaining baking mix and eggs.

Step 6

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

Step 7

Add carrots. Cook, stirring, 2 minutes.

Step 8

Add green pepper and onion and cook, stirring, 1 minute.

Step 9

Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.

Step 10

Remove vegetables and set aside.

Step 11

Add remaining oil to pan and heat over medium-high heat.

Step 12

Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.

Step 13

Combine chicken broth and teriyaki sauce.

Step 14

Pour over meat in skillet.

Step 15

Return vegetables to pan, and cook just until heated through.

Tips & Variations


No special items needed.

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