Sesame Pheasant & garden veggie stir fry

I’m on this weight lose challenge with a group of leaders at church and set a goal to loose 30 pounds for this upcoming hunting season. With that goal set, i decided it’s time to start writing a few healthy recipes based around wild game and fish. Last night everyone cleaned their plates, guess this is a keeper. I took a few pictures last night of the dinner but… I lost them in transfer from camera to computer. I’ll be making this dish again and retake the picture.


Sesame Pheasant & Garden Veggie Stir fry



1 tbls sesame seeds

2 Tbls olive or avocado oil

1 pound pheasant breasts

2 cups snow peas, stems trimmed

1 red bell, sliced

1 green bell, sliced

1 carrots, grated

½ cup Low Sodium Soy Sauce

3 Tbls Water

2 Tsp brown sugar

¼ Tsp ground ginger

2 green onions, sliced

2 tsp cracked pepper

3 cloves garlic, minced garlic

2 cups rice



  1. Toast sesame seeds in skillet over medium heat until lightly browned and that start to dance in the pan. Remove from skillet and set aside.


  1. Add oil to skillet and cook pheasant until fully cooked around 8 minutes, add snow peas, red bell, green bell, garlic and carrots. Stir fry around 4 minutes until veggies are tender but still crispy.


  1. In glass bowl combine soy, brown sugar, water, cracked pepper and ginger and mix. Add mixture to veggies and meat, cook additional 5 minutes


  1. Remove from skillet and serve on top of rice topped with green onions.


Recipe can be made gluten free by subbing gluten free soy sauce.

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