Prairie Chicken Stir Fry
Depending upon what state you’re focused upon, there are approximately 60 days left on the calendar until we’re able to chase birds behind our flushers, pointers and retrievers. That’s right; this is your official two month warning. In fact, I’m excited to report my calendar is starting to fill in with September ruffed grouse hunts, as well as an early prairie chicken and sharp-tailed grouse hunt.
Consequently, I’ve begun to inventory what’s left in my chest freezer. A huge pet-peeve of mine is leaving meat in the freezer into a new hunting season, so I was happy to see a pair of pheasants and one meal of quail is all that stands between me and an empty freezer.
Last week, I pulled out two Kansas prairie chickens from the freezer then headed into the garden looking for fresh ingredients. The result of my search was a very simply prepared prairie chicken stir fry. Here you go:
- 2 whole prairie chickens (deboned and cubed)
- 1 small zucchini sliced into small triangles
- 2 cups of green beans
- 2 cups of snow peas
- 1 stalk of celery diced
- 1 head of broccoli diced
- 2 cups of cherry tomatoes
- 1 small green bell pepper sliced into small strips
- 1 bottle of House of Tsang Korean Teriyaki Stir-Fry sauce
1) Sauté the cubed prairie chicken in olive oil until browned.
2) Add the cherry tomatoes and simmer for approximately three minutes on medium heat
3) Add all the green vegetables and simmer covered. (I like to make sure the vegetables are still crispy when served, so this only takes a couple of minutes.)
4) Add bottle of House of Tsang Korean Teriyaki Stir-Fry Sauce and simmer for two minutes till warm.
5) Serve over rice.
After slicing and dicing the vegetables, this recipe literally took minutes to prepare. And as you’ve probably already figured, this preparation works just as well with quail, pheasant or any other fowl in your freezer. Enjoy!
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