From Linda Bladholm’s A Fork on the Road

Main Dish

Pheasant Stir-Fry

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.