Recipe - Pheasant Stir-Fry

2 tablespoon Soy sauce
2 tablespoon Cornstarch
1 tablespoon Minced fresh gingerroot or
Three fourths tsp ginger
1 tablespoon Chicken bouillon granules
1 1/3 cup Water
1 Boneless skinless pheasant
breast, cut into strips
2 tablespoon Cooking oil; divided
1 cup Broccoli florets
1 cup Carrots; julienned
1 cup Celery; julienned
1 cup Onion; julienned
1 cup Frozen snow peas
Hot cooked white or wild
rice

In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.
Add water; set aside. In a skillet or wok over mediumhigh heat, stirfry
pheasant in 1 tablespoon of oil until no longer pink, about 34 minutes.
Remove and keep warm. Add remaining oil to pan. Stirfry broccoli and
carrots for 2 minutes. Add celery, onion and peas; stirfry until the
vegetables are crisptender, about 45 minutes. Stir in 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 over rice. Yield: 4 servings.

NOTES : "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 stirfry. It looks as good as it tastes." Submitted by Darlene
Kenning, Hutchinson, Minnesota.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997