2 Pheasant Breasts
2 four once can of mushrooms
2 peppers of choice (green,red,yellow)
3 stalks of celery
1- onion small
2 cups rice (Wild or mixture) allow proper cook time
1)Cut Pheasant breast into 1/2 inch pieces. set aside
2)Chop into small pieces - peppers, onion, celery and canned mushrooms (sure to drain. Keep each separate.
3) Heat frying pan and place butter in pan. Place celery only in pan and sauté in butter over med head for about 2-3 min stirring often. Add onions and peppers and sauté for about one more minute, stirring constantly. Remove from heat and place in bowl set aside.
4) Add more butter to pan and add chopped Pheasant and sauté until meat is done, stirring often. Just before meat is done add the bowl of sauted onions, peppers, mushrooms & salt/pepper to taste. Saute until meat is done.
5) Cook the rice so the finish time coincides with the stir fry mix. Spoon Pheasant Stir Fry over warm rice and enjoy!
Jordan Wexler : Jan 27, 2014 – Sounds good Tim, but I would do fresh mushrooms instead of the canned