CHEF JEFF — ONE BYTE AT A TIME: Pheasant Stir-FryThis tasty-looking recipe comes from Kris Winkelman at www.winkelman.com.
By: Herald Staff Report,
This tasty-looking recipe comes from Kris Winkelman at www.winkelman.com.
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.