Ingredients
- 1 cup buttermilk baking mix
- 1/2 teaspoon pepper
- 1 pound pheasant (diced)
- 2 large eggs (slightly beaten)
- 4 tablespoons oil (divided, peanut oil)
- 9 ounces carrots (3 medium carrots, diagonally sliced)
- 1 green bell pepper, cut into strips
- 1 small yellow onion, sliced and separated into rings
- 2 tablespoons water
- 3/4 cup chicken broth
- 2 tablespoons teriyaki sauce
How to Make
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Step 1: Place baking mix and pepper in a large plastic zipper bag, and shake well.
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Step 2: Combine pheasant and eggs in a large bowl and stir well to coat.
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Step 3: Remove pheasant with a slotted spoon and place in bag with baking mix.
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Step 4: Shake well to coat.
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Step 5: Remove pheasant. Discard any remaining baking mix and eggs.
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Step 6: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
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Step 7: Add carrots. Cook, stirring, 2 minutes.
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Step 8: Add green pepper and onion and cook, stirring, 1 minute.
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Step 9: Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
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Step 10: Remove vegetables and set aside.
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Step 11: Add remaining oil to pan and heat over medium-high heat.
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Step 12: Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
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Step 13: Combine chicken broth and teriyaki sauce.
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Step 14: Pour over meat in skillet.
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Step 15: Return vegetables to pan, and cook just until heated through.
We hope you enjoy this recipe!
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