Fowl
West Virginia
Sweet and Sour Pheasant by: ODNR
Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Put flour in a plastic bag and season with salt. Add pheasant and shake to
coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant
browns, remove the pieces to a paper towell covered plate to drain. Stir fry
your favorite vegetables in hot oil. Use a variety such as broccoli, carrots,
onions, green and red peppers, water chestnuts or others. While the
vegetables are cooking to tender-crisp, mix:
2 tbsp. Soy sauce
2 tbsp. sugar
2 tbsp. vinegar
2 tbsp. catsup
2 tbsp. white wine
3/4 cup water
2 tbsp. corn starch
It is easiest to place all ingredients in a jar and shake until well mixed. When
the vegetables are done almost to your liking, add the sauce and the
pheasant and stir and cook until the sauce has thickened and the meat is
heated through. Serve with rice.
If you have a recipe that
you would like
to share, please send it
to us at:
hunt_wva@yahoo.com
Richard O. Green P.O. Box 281 Cowen, WV 26206 Phone:(304)226-5362 Cell: (304)651-3490 Fax: (304)226-5362 Email:hunt_wva@yahoo.com
Contact the webmaster at: webmaster@huntwv.org
Website created and maintained by Kim Weese
|
Amos Run Hunting Club, Inc.