Stir Fry Pheasant=032610

Stir Fry Pheasant

1 whole pheasant
8 oz. water chestnuts
1 pkg. fresh or frozen snow peas
1 c. sliced mushrooms
1/3 c. sliced celery
1 c. broccoli
1 c. cauliflower
1/2 c. green or red pepper
1 c. julienne carrots
3 tbsp. oil (olive oil is best)
3 tbsp. stir fry sauce

Cut pheasant into small pieces. Add olive oil to wok and heat to 300 degrees. When oil is warm, cook pheasant until brown. Move pheasant to sides of wok. Add stir fry sauce. Cook vegetables; start with celery, then carrots, pepper, broccoli, cauliflower, mushrooms, peas and water chestnuts. Add one vegetable at a time, cook and move to sides. Each vegetable takes varied amounts of time to cook. Look for vegetable to tenderize. Turn heat off, toss lightly, serve. Yield 4 to 6 servings.

White Fowl In Mushroom Sauce

2 ducks or 1 goose (breasted)
1 egg
2 tbsp. milk
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 lb. mushrooms, sliced or halved
1/4 c. green onion, chopped
1/4 c. sherry or white wine
2 tbsp. lemon juice
1 c. chicken broth (or 10 oz. can cream of chicken soup)
1 tbsp. cornstarch
Sprig of parsley
garlic powder, onion powder, salt, pepper and paprika (for sprinkling)
1 tablespoon olive oil (to brush on)
1 tablespoon butter

Brush goose with olive oil and sprinkle lightly with garlic powder, onion powder, salt, pepper and paprika. Roast in a 375°F degree oven for 20 minutes; reduce heat to 325°F and roast until juices run clear when inner thick is pierced with a cake tester or fork, or breast meat registers 155-160°F on a meat thermometer.

When goose is nearly done, prepare the sauce. Combine egg, milk and cornstarch, stirring to mix well.

In a saucepan, over medium high heat, melt butter and sauté green onions and mushrooms until onions are translucent. Stir in broth and bring to a boil. Reduce heat to a simmer.

Add cornstarch and milk mixture; simmer over very low heat, stirring occasionally until mixture thickens. Add lemon juice, salt and pepper, to taste and a pinch of paprika. Stir in wine and cook 10 more minutes.

Allow goose to stand at room temperature for 15 minutes before carving. Carve breast diagonally and arrange in a fan shape on plate. Pour sauce down the center. Garnish with parsley.

Serve accompanied by extra sauce for the table.