Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  buttermilk baking mix
     1/2      teaspoon  pepper
     3/4         pound  uncooked pheasant -- (or other bird),
                        -- diced (3/4-to-1)
  2                     egg -- slightly beaten
  1         tablespoon  peanut oil
  3             medium  carrots -- cut diagonally into
     1/2          inch  pie
  1                     green pepper -- cut into strips
  1              small  onion -- thinly sliced and
                        separated into rings
  2        tablespoons  water
  3        tablespoons  peanut oil
     3/4           cup  chicken broth
  2        tablespoons  teriyaki sauce
                        hot cook rice

Preparation:

In large plastic bag, combine baking mix and pepper; shake to mix. Set aside. Combine pheasant meat and eggs; stir to coat meat with egg. Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm. Add 3 tabs oil to wok; heat over medium heat until hot. Add pheasant; cook and stir until golden brown and no longer pink in center. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice.

Nutritional Information:

329 Calories (kcal); 20g Total Fat; (54% calories from fat); 7g Protein; 31g Carbohydrate; 94mg Cholesterol; 886mg Sodium