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