- 2 tablespoon brown sugar
- 2 teaspoon soy sauce
- 1 tablespoon sesame or olive oil
- 1/4 cup vegetable oil
- 3 tablespoons white or rice vinegar
- 1 1/2 pounds MacFarlane Pheasant breast strips
- garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 head lettuce, shredded
- 3 green onions, chopped
- 1 tablespoons toasted sesame seeds
- 1-5 ounces package chow mein noodles
In a small mixing bowl, add all dressing ingredients and mix together. Allow flavors to blend 30
minutes before serving.
In a medium mixing bowl add pheasant. Sprinkle garlic powder, salt and pepper over both sides
of pheasant strips and let stand for 10 to 15 minutes. In a medium fry pan, over medium heat,
add olive oil, heat. Add pheasant, cook each side for 5 to 7 minutes. Be careful not to overcook.
Remove pheasant from heat, cover to keep moist until serving.
In a medium mixing bowl, add lettuce and onions, mix together. Divide lettuce mixture evenly
on 4 dinner plates, top each plate with several strips of pheasant, chow mein noodles and evenly
drizzle with dressing. For added flavor, add chopped red cabbage, slivered almonds or mandarin
Yield: 4 servings