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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Teriyaki Pheasant Recipe

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This recipe for Teriyaki Pheasant is from Central Lab Cookbook Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 – 10 pheasant breasts
1 – 2 sticks butter
1 jar teriyaki marinade (thick is good). Use the "marinade" and not the thinner "sauce".
3 – 4 onions, sliced or in small chunks
Red wine to taste
1 – 2 pkg whole mushrooms
Directions:
Directions:
Cut pheasant in small strips or chunks and place in a bowl. Pour enough teriyaki marinade over the top to cover all the meat and marinade for 30 minutes or longer. In fairly large frying pan or wok, caramelize the onions and mushrooms. Add the marinated pheasant and cook until the pheasant is cooked through. Add the wine and cook down until thick. Serve as is, with cooked noodles or with cooked white rice.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This recipe adapts to Duck or Goose

 

 

 

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