CHEF JEFF — ONE BYTE AT A TIME: Pheasant Stir-Fry

This tasty-looking recipe comes from Kris Winkelman at www.winkelman.com.

Pheasant Stir-Fry

1 8-ounce can pineapple chunks

4 to 5 pheasant breasts (cut into bite-size chunks)

2 tablespoons cooking oil

1½ cups green and orange bell peppers (sliced)

3 tablespoons brown sugar

1 tablespoon cornstarch

¼ cup ketchup

3 tablespoons soy sauce

1 cup cherry tomatoes (halved)

2 tablespoons honey

Drain pineapple, reserving 3 tablespoons of juice. Set pineapple aside. In a wok, stir-fry pheasant until no longer pink. Add peppers, cook 2 to -4 minutes until tender crisp.

Meanwhile, mix brown sugar, honey, cornstarch, pineapple juice (3 tablespoons). Mix well. Add ketchup, soy sauce. Mix until smooth. Add pheasant. Cook until thickened. Serve on a platter over rice.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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