Upland Stir Fry
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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