*  Exported from  MasterCook  *

                            Pheasant Stir-Fry

Recipe By     : Taste of Home, June/July, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Poultry
                Taste Of Home

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   soy sauce
   2      tablespoons   cornstarch
   1      tablespoon    minced fresh gingerroot or 3/4 tsp ginger
   1      tablespoon    chicken bouillon granules
   1 1/3  cups          water
   1                    boneless skinless pheasant breast -- cut into strips
   2      tablespoons   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 medium-high heat, stir-fry
pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes.
Remove and keep warm.  Add remaining oil to pan.  Stir-fry broccoli and
carrots for 2 minutes.  Add celery, onion and peas; stir-fry until the
vegetables are crisp-tender, about 4-5 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.

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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 stir-fry.  It looks as good as it tastes."  Submitted by Darlene
Kenning, Hutchinson, Minnesota.