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Prairie Chicken Stir Fry

Cubed prairie chicken and some fresh garden vegetables

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.


Prairie chicken begins to brown

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


Cherry tomatoes add some nice color


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.


Veggies added

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!


Serve over rice

The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.



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7 Responses to “Prairie Chicken Stir Fry”

  1. Terry J. says:

    So Bob, when are you going to have your own cooking seminar at Pheasant Fest & Quail Classic? Is that in the future?

  2. Bob says:

    Ha! I’m definitely not at that level.

  3. Sam says:

    Looks good

  4. Ted G says:

    I just inventoried my freezer last weekend., and reaffirmed the realization that I’m a game hoarder. Up this week: venison fajitas,hog carnitas, bacon wrapped dove, Huns a la Montana, and gumbo out of some unrecognizable critter!

  5. Ted, that’s a menu worthy of salivation!

  6. TJ says:

    Prairie chicken and Kokanee. You are a true renaissance man

  7. Bob says:

    Ha! Thanks TJ


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