Pheasant with Vegetables and Jasmine rice


4 Pheasant breasts chopped in small pieces

1 egg

1 onion chopped

1 carrot chopped

1/2 of a zucchini chopped`

1 celery chopped

2 slices of beef bacon diced

2 tablespoons chopped garlic



Rick’s Hot & Spicy All Purpose Seasoning (4n1) or use a cajun spice blend


black pepper

2 sticks of butter


vegetable oil

jasmine rice

In a small bowl season the pheasant pieces with sage, sea salt, black pepper, 4n1 and one egg.

Then batter with flour. Fry lightly and toss for about 5 minutes in 1 stick of butter. Then remove from heat. Set aside.

Fry the beef bacon in the other stick of butter. Then add vegetables. Sprinkle a little salt, pepper, and 4n1. Brown them then add back in the pheasant. I used fresh thyme about a tablespoon and continually tossed. Add two tablespoons of vegetable oil so it doesn’t stick to the pan.

Toss it until pheasant cooked through. Serve over jasmine rice.

Followup: My eldest son asked permission to eat the leftovers. I made them a steak dinner that night because I wasn’t sure if they would like the game meat. But yes I’m very happy they liked it. After all the food I made them they still were curious and pleasantly surprised! ☺☺☺

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