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.