Stir Fry Pheasant

1 c. buttermilk baking mix
½ t. pepper
3/4 - 1 lb. diced uncooked pheasant (or other upland bird)
2 eggs (slightly beaten)
1 tab peanut oil
3 medium carrots (cut diagonally into ½ inch pieces)
1 green pepper (cut into strips)
1 small onion (thinly sliced and separated into rings)
2 tabs water
3 tabs peanut oil
3/4 c. chicken broth
2 tabs teriyaki sauce
Hot cooked rice

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.

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