Stir-fried Pheasant With Ginger And Orange

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

1	lb	Skinned boned pheasant
		breast cut into 1-inch
		pieces
1/4	c	Dry sherry, divided
1/3	c	Orange juice, divided
1	T	Olive oil, divided
2	c	Sliced shiitake mushroom
		caps
1/3	c	Sliced green onions
3/4	lb	Snow peas
1/2	c	Low-salt chicken broth
		divided
3	T	Hoisin sauce
1	T	Low-sodium soy sauce
1	T	Grated peeled gingerroot
1	t	Cornstarch
1/4	t	Salt
4	c	Hot cooked rice

INSTRUCTIONS

Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange  juice
in a bowl; stir well, and set aside.  Heat 1-1/2 teaspoons of oil in a
large nonstick skillet over  medium-high heat. Add mushroom caps,
sliced green onions, and snow  peas; stir-fry for 1 minute. Add 1/4 cup
chicken broth, and stir-fry  for 2 minutes or until liquid evaporates.
Spoon the mixture into a  bowl, and set aside.  Combine remaining
sherry, remaining orange juice, remaining chicken  broth, hoisin sauce,
soy sauce, gingerroot, cornstarch, and salt in a  bowl, and stir until
well-blended. Set cornstarch mixture aside.  Heat the remaining oil in
skillet over medium-high heat. Add the  pheasant mixture, and stir-fry
for 3 minutes or until pheasant is  done. Add cornstarch mixture and
mushroom mixture to the skillet;  cook 1 minute or until sauce is
thickened and bubbly, stirring  constantly. Yield: 4 servings (serving
size: 1-1/4 cups pheasant  mixture and 1 cup rice).  Per serving: 577
Calories; 15g Fat (24% calories from fat); 33g  Protein; 72g
Carbohydrate; 71mg Cholesterol; 567mg Sodium  Serving Ideas : Serve
over rice.  NOTES : A  3-1/2-pound pheasant will yield about 1 pound of
breast  meat; ask your butcher to portion the breast. You can
substitute  skinned, boned chicken breast halves for the pheasant, if
desired.  Recipe by: Cooking Light, Jul/Aug 1995, page 125  Posted to
MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 767 Calories From Fat: 102 Total Fat: 11.4g Cholesterol: 139.2mg Sodium: 593.1mg Potassium: 1102.4mg Carbohydrates: 96.3g Fiber: 5.6g Sugar: 21.9g Protein: 63.6g