Think Orange Chicken, but with pheasant instead of chicken. MMMMMmmmmmmmm.....
No pictures (I know, pics or it didn't happen). This is the recipe I used, substituting pheasant breasts for chicken, served with steamed rice:
http://www.food.com/recipe/orange-chicken-354466
Easy to cook, unless you try to do everything at once like the recipe says. To make it easier, make the sauce first, except for the last step (mixing in the cornstarch and water), set aside. Start your rice, then fry your pheasant (I don't have a deep fryer, so I just put some oil in the bottom of a wok, put it on medium high heat, and cooked until crisp). When the frying's done, heat the sauce to boiling, then slowly stir in the cornstarch. Don't put too much in, like I did! Not to worry, though, 'cause it'll still taste great.
Makes about 3 man-sized servings, or 6 girly servings.
No pictures (I know, pics or it didn't happen). This is the recipe I used, substituting pheasant breasts for chicken, served with steamed rice:
http://www.food.com/recipe/orange-chicken-354466
Easy to cook, unless you try to do everything at once like the recipe says. To make it easier, make the sauce first, except for the last step (mixing in the cornstarch and water), set aside. Start your rice, then fry your pheasant (I don't have a deep fryer, so I just put some oil in the bottom of a wok, put it on medium high heat, and cooked until crisp). When the frying's done, heat the sauce to boiling, then slowly stir in the cornstarch. Don't put too much in, like I did! Not to worry, though, 'cause it'll still taste great.
Makes about 3 man-sized servings, or 6 girly servings.
