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Pheasant Stir-Fry Recipe

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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. —Darlene Kenning, Hutchinson, Minnesota

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Pheasant Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1 tablespoon chicken bouillon granules
1-1/3 cups water
1 boneless skinless pheasant breast (about 3/4 pound), cut into strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup each julienned carrots, celery and onion
1 cup frozen snow peas
Hot cooked white or wild rice

Directions

In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir 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 with rice. Yield: 4 servings.

Originally published as Pheasant Stir-Fry in Taste of Home June/July 1997, p37

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Reviews for Pheasant Stir-Fry (2)

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Reviewed on Jul. 13, 2011 by cookinginthecountry

You can never have enough pheasant recipes, this is a great one!

Reviewed on Jan. 28, 2011 by kimberly3546

I've never reviewed a recipe before, and registered just to be able to review this one. Thank you so much Darlene!!! This was the best pheasant I ever ate, and maybe even the best stir fry, period. Marvelous!!! Thank you!!!