The Outdoor Page

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.