Ingredients: (Pictured with Pork)

• 1 lb Pheasant Breast Pounded Thin/or cubed
• 2 T Chili Spice Blend
• 2 T Brandy
• 2 T Sherry wine
• 1 T Chopped Ginger
• ¼ c Chopped Green Onions
• ½ c Diced Red Peppers
• ½ c Diced Yellow Peppers
• 1 c Blanched Broccoli Florets
• 1 T Soy Sauce
• ¼ c Hoisin Sauce
• ¼ c Sweet Thai Chili Sauce
• ¼ c Orange Ginger Sauce
• 1 T chopped Cilantro (optional)

Method:

• Dredge pheasant in chili spice blend.
• Sauté pheasant breast, remove and reserve.
• Deglaze with brandy and sherry.
• Add ginger, onions, peppers, & broccoli, salute.
• Add liquid ingredients, adjust flavor, consistency.
• Add meat back to sauce, add cilantro.
• Serve immediately.

Notes:

Always add alcohol into cup then from cup into hot pan/to  prevent bottle from blowing up. More sauces can be added for more of a sauce rather than a glaze. Any spice blend you prefer may be used such as Chinese five spice, Cajun spice rub.