Pheasant And Vegetable Stir Fry Recipes

PHEASANT STIR-FRY

Pheasant Stir-Fry image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts :

VEGGIE-CASHEW STIR-FRY

Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Steps:

In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

PHEASANT AND VEGETABLE STIR FRY

Pheasant and Vegetable Stir Fry image

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

Ingredients

1/2 cup reduced-sodium fat-free chicken broth
1/4 cup lemon juice
3 tablespoons reduced sodium soy sauce
2 tablespoons splenda artificial sweetener
1 1/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8-1/4 teaspoon ground red pepper
2 teaspoons vegetable oil
1 1/4 lbs boneless skinless pheasant breasts, cut into strips
1 large garlic clove, minced
1 1/2 cups cut asparagus
1/2 cup julienne carrot
1/2 cup sliced green onion
1/2 cup sliced mushrooms (optional)
1/2 cup water chestnut (optional)

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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