Two aprons hang side by side on the hooks in my kitchen. One is white and frilly and ties with a big bow in the back. The other apron is not quite so… domestic. It’s printed to look like a fisherman’s outfit, complete with a lumberjack shirt, game pouch, fishing pole and waders. This nifty apron is my dad’s weapon of choice when he gets behind the stove. He doesn’t cook very often, but when he does, it is truly an epicurean experience. As an avid outdoorsman, his best dishes usually include fresh game. My family’s favorite is his pheasant stir-fry. Don’t worry, if you left your shotgun at home, or if meat doesn’t agree with you, substitute chicken or tofu for an equally delicious meal. The amount of spices can also be customized to heat the dish up or tone it down.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
2 fresh pheasant breasts, diced, with buckshot removed (chicken or tofu will work too!)
1 ½ cups of broccoli florets
1 cup frozen green peas
1 diced red bell pepper
½ cup of chopped green onions
½ cup peanuts (optional)
3 tbsp. olive oil
1 tsp. curry powder
½ tsp. red pepper powder
Cooked white or brown rice
1. Heat oil in medium sized pan over medium heat.
2. Add onions and stir until just browned.
3. Reduce heat and add pheasant/chicken/tofu. Brown, stirring continuously.
4. Add broccoli, bell pepper, peanuts, and spices.
5. Continue to cook over low heat for 15-20 minutes, keeping a “low sizzle” going and stirring frequently.
6. Remove from stove and cover for 5 minutes. Serve over rice and savor the delectability.