PHEASANT AND VEGETABLE STIR FRY
This came from the back of a package of pheasant breasts. Try using marmalade or orange juice in place of the lemon juice for an easy change. I've also substituted different vegetables, snow peas or even baby corn. Serve over hot rice.
Provided by yogiclarebear
Categories Pheasant
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce:.
- Combine all ingredients in a small bowl; set aside.
- For the stir fry:.
- Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
- Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
- Add pheasant back to pan and heat through for a minute.
- Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
Nutrition Facts : Calories 98.3, Fat 5.9, SaturatedFat 0.8, Sodium 471.5, Carbohydrate 10.5, Fiber 2.3, Sugar 2.4, Protein 2.8
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- Whisk together the marinade ingredients (except the oil), leaving no lumps, then work them into the pheasant breast with your hands until each piece is well coated. Let this sit while you chop everything else.
- In a wok or deep pot, heat several cups of oil until it hits about 325°F to 350°F. If you don't have a thermometer, flick a little flour into the oil and when it sizzles instantly you are good to go. Add about 1/3 of the pheasant pieces and use a butter knife or chopstick to separate them. Let them fry until golden brown, about 3 minutes or so. Move the pheasant to a cooling rack set over paper towels to drain. Repeat with the next third of the meat, and then the last third. This all can be done up to a couple hours before you serve.
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