Place baking mix and pepper in a large plastic zipper bag, and shake well.
Combine pheasant and eggs in a large bowl and stir well to coat.
Remove pheasant with a slotted spoon and place in bag with baking mix.
Shake well to coat.
Remove pheasant. Discard any remaining baking mix and eggs.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add carrots. Cook, stirring, 2 minutes.
Add green pepper and onion and cook, stirring, 1 minute.
Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
Remove vegetables and set aside.
Add remaining oil to pan and heat over medium-high heat.
Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
Combine chicken broth and teriyaki sauce.
Pour over meat in skillet.
Return vegetables to pan, and cook just until heated through.
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