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Stir Fry Pheasant


  • 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 tab 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 tabs water
  • 3 tabs peanut oil
  • 3/4 cup chicken broth
  • 2 tabs teriyaki sauce
  • Hot cooked rice


In large plastic bag, combine baking mix and pepper; 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 center. 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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