Pheasant Stir Fry Recipes
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
FRIED PHEASANT
When a co-worker plopped a cooler full of Pheasant & Quail in my lap I was at a loss as to how to prepare them. He said to just fry them up! I searched here for a fried pheasant recipe but came up empty handed. I can't wait to try some of the other recipes I saw here ( because my freezer is now not only full of pheasant and quail but goose too!) but for now I will just write this one up and it it to the rest! Prep Time includes Marinade!
Provided by CookBookCollector
Categories Pheasant
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
- Rinse Throughly and place in Bowl.
- Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
- Cover bowl and place in fridge for at least 4 hours.
- In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
- Retrieve Pheasant from Fridge.
- In a shallow bowl scramble eggs.
- In another shallow bowl (or plate) put flour in an even layer.
- Dip Pheasant pieces in egg first then coat with flour.
- Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
- The pheasant cooks REALLY fast and is SO tender and moist.
- Carrots and a green salad was an excellent addition to this meal!
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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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