Attention: If your temperatures in your area have exceeded 80 degrees or your order contains RAW items, please note that we will automatically change your shipping method from 2nd Day Air to Overnight Air, if you have not picked accordingly. Shipping will then be adjusted on your invoice sheet. Thank you for your understanding as we are trying to protect your product while the heat climbs and transit services are still experiencing delays. Shipping days will only be Monday - Wednesday in case of needing a buffer day. All orders still go out in the order that they are received in.

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Upland Stir Fry

Upland Stir Fry

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Serves: 4-6

1 cup buttermilk baking mix
1/2 tsp. pepper
3/4 - 1 lb. diced uncooked pheasant (or other upland bird)
2 eggs, slightly beaten
1 tbls. peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tbls. water
3 tbls. peanut oil
3/4 cup chicken broth
2 tbls. teriyaki sauce
Hot cooked rice

Combine baking mix and pepper in large plastic bag; shake to mix. Set aside.
Combine pheasant meat and eggs; stir to coat meat with egg.
Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs oil over medium high heat until hot.
Add carrots; cook and stir for about 2 minutes.
Add green pepper and onion.
Cook and stir for 1 minute longer.
Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp.
Remove vegetables from wok and keep warm.
Add 3 tabs oil to wok; heat over medium heat until hot.
Add pheasant; cook and stir until golden brown and no longer pink in left.
Combine chicken broth and teriyaki sauce; pour over meat.
Return vegetables to wok, cook and stir until heated through.
Serve with rice.

 
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