Upland Stir Fry
photo by teresas
- Ready In:
- 1 cup buttermilk baking mix
- 1⁄2 teaspoon pepper
- 1 lb diced pheasant
- 2 eggs, slightly beaten
- 4 tablespoons peanut oil, divided
- 3 medium carrots, diagonally sliced
- 1 green pepper, cut into strips
- 1 small onion, sliced and separated into rings
- 2 tablespoons water
- 3⁄4 cup chicken broth
- 2 tablespoons teriyaki sauce
- Place baking mix and pepper in a large plastic zipper bag, and shake well.
- Combine pheasant and eggs in a large bowl and stir well to coat.
- Remove pheasant with a slotted spoon and place in bag with baking mix.
- Shake well to coat.
- Remove pheasant. Discard any remaining baking mix and eggs.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add carrots. Cook, stirring, 2 minutes.
- Add green pepper and onion and cook, stirring, 1 minute.
- Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
- Remove vegetables and set aside.
- Add remaining oil to pan and heat over medium-high heat.
- Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
- Combine chicken broth and teriyaki sauce.
- Pour over meat in skillet.
- Return vegetables to pan, and cook just until heated through.
Questions & Replies
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This was very yummy...the pheasant was nice and tender...I used just the breast meat...it did need salt...but that may be just a personal preference...there isn't a sauce...but the overall dish went very well with rice...I did cut the recipe in half for the two of us...this is a keeper...thanks for posting it...made it for "What's on the Menu??? tag game...=)