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Pheasant Stir-Fry

 Pheasant Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.