Modified Pheasant

A cast iron skillet is recommended. You can use a little or more of the ingredients given, it will still turn out just great.

2-3 pheasant breasts, partially frozen so they can be sliced against the grain into finger size portions.

2 cups flour

2 cups Bisquick

4 tablespoons paprika

1 teaspoon garlic salt

1 - 2 tablespoons Oriental 5 Spice Mix, (most necessary for this dish, Tones Bros., Des Moines, Iowa, 50301)

1 small can cream of chicken soup

1 finely chopped carrot

1 finely chopped celery stalk

3 green onions chopped

1/2 chopped green, red or yellow pepper

3 - 4 eggs

1/2 - 1 cup sherry

1 - 2-1/2 cups water

oil for iron fry pan fill to at least 1/2 inch (add more later for absorption)

4 - 10 squirts soy sauce

pepper to taste

Heat one half of oil (turn up heat at first to get hot, but turn heat down to medium while cooking). Put flour, Bisquick, garlic salt, two of the four teaspoons paprika, and five spice mix in a large plastic bag. Whip up eggs in a separate dish. Dip pheasant in egg, then coat with above mixture. Fry in hot oil. Cook until three quarters done, take out and drain on paper towels. After all pheasant is cooked, drain oil from pan and wipe pan with a paper towel. Set heat on medium low. Throw all vegetables in pan along with soup. Let it boil down, adding water when necessary. As soon as a thick sauce is apparent, add spices, soy sauce, and sherry. Stir, then stir in drained pheasant and cook an additional three to four minutes. Serve over a bed of Texmati rice or a similar brand of premium rice.

Copyright 1998-2014 Stephen Ricciardelli