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sweet and sour pheasant over rice


mazzgolf

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Friend took me out with his new 1-yr old lab today to a preserve. Lots of fun watching a young dog new to hunting just simply take to it like she was born to hunt (I guess they are, actually :)). The dog turned out to be a better hunter than me - I just suck at this  :)

 

Anyway, after it was all over, brought home a cock bird and a hen and made this delicious dinner - sweet and sour pheasant over rice.

 

sweet-n-sour-pheasant.jpg

 

INGREDIENTS:

pheasant breasts (cut into bite size chunks)
1 8oz can pineapple chunks
2 Tbsp cooking oil
1 or 2 green and/or orange bell pepper (chopped)

1 cup mushrooms (chopped)
3 Tbsp brown sugar
1 Tbsp cornstarch
1/4 cup ketchup
3 Tbsp soy sauce
1 cup halved cherry tomatoes (optional)
2 Tbsp honey
Cooked rice

 

DIRECTIONS:

1. Drain pineapple reserving 3 Tbsp of juice and set pineapple aside

2. In a bowl, mix until smooth the brown sugar, honey, cornstarch, pineapple juice, ketchup and soy sauce

3. In frying pan, stir fry the pheasant in oil until no longer pink

4. Add peppers and mushrooms, cook 2 to 4 minutes until tender crisp

5. Add sweet-n-sour sauce to pan, cook until thickened

6. (optional) add tomatoes and pineapple - cook to warm through. I, myself, only sprinkled a few pieces of pineapple on top. I didn't put the whole 8oz in.

7. Serve over rice

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