Saline River Hunting Lodge and Guide Service Inc
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Trophy Deer
Pheasant and Quail
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Stir-Fry Pheasant with Pasta and Vegetables
Serves: 4
Prep Time: 30 minutes

10-12 oz. pheasant breasts, boneless
1 lb. pasta, cooked and drained
2 sticks butter, melted
1/2 c. Italian seasoned bread crumbs
chopped vegetables of your choice

Cut pheasant breasts into strips. Sauté pheasant in one stick melted butter until pheasant is lightly browned. Add 1/4 c. of bread crumbs and mix well to coat the pheasant pieces. Add the chopped vegetables, cooked pasta, the remaining stick of melted butter and 1/4 c. seasoned bread crumbs. Continue to stir-fry until vegetables are done.

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