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Sweet & Sour Pheasant Recipe

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This recipe for Sweet & Sour Pheasant, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Conner
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 pheasants
(1) 13 1/2 oz. can pineapple chunks in syrup
2 tbsp. soy sauce
4 baby carrots, sliced thin at an angle
3 tbsp. cornstarch
3 tbsp. oil
1 c. chicken broth
1/4 c. vinegar
1/4 c. brown sugar
1 large green pepper, cut into chunks

Directions:
Directions:
Skin and bone the pheasant breasts. Cut breasts into strips or chunks, whatever you prefer. Heat oil in skillet over high heat, watching closely. Cook pheasant on both sides just until they turn white. Mix pineapple syrup, vinegar, 1/2 c. chicken broth, brown sugar, and soy sauce. Add this mixture to pheasant and stir. Bring to boil. Add mixture of cornstarch and other 1/2 c. chicken broth; continue stirring until mixture is thickened. Remove pan from heat and add pineapple, pepper, and carrots. Place pan on low heat and stir until everything is heated through.

Number Of Servings:
Number Of Servings:
4-6 people
Personal Notes:
Personal Notes:
You might want to serve this over rice or noodles.

 

 

 

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