From Linda Bladholm’s A Fork on the Road
This easy recipe is adapted from “The Top 100 Immunity Boosters” by Charlotte Haigh (Duncan Baird, 2005). Serve with sweet potatoes. Pheasant is available locally from buyexoticmeats.com, 786-245-5299.
2 pheasant breast halves, skinned and cut in large pieces
2 tablespoons sesame oil
10 portobello mushrooms, sliced
1 red bell pepper, cored and chopped
1 onion, finely chopped
2 teaspoons soy sauce
Heat the oil in a large skillet over low heat and fry the pheasant until browned. Increase the heat to high, add the mushrooms, pepper and onion and stir-fry for about 6 minutes until the vegetables are tender. Add the soy sauce and cook a few more minutes. Makes 2 servings.
Per serving: 331calories (48 percent from fat), 18 g fat (3.3 g saturated, 6.6 g monounsaturated), 66 mg cholesterol, 31 g protein, 12 g carbohydrates, 3.2 g fiber, 386 mg sodium.