I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I … Continue reading Crispy Orange-Ginger Coconut Pheasant
Egg Rolls get kind of soggy in the refrigerator, but I’ve reheated them in the microwave and eaten them. You just don’t get the crunch of the baked or fried original; it’s more like a noodle surrounding the filling. To … Continue reading Reheating Yesterday’s Egg Rolls
Time to start in on that mountain of pheasant breasts in the freezer. I’m always suckered into a stir fry, because it has that reputation of being something whipped up quickly in one pan on high heat. The truth is … Continue reading Pheasant Stir Fry
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