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Pheasant in Paprika Sauce

Ingredients:
  • 8 cut-up slices of bacon
  • 1/4 cup of chopped onion
  • 1-1/2 cups of instant mashed potato flakes
  • 1-1/2 teaspoons of paprika
  • 1-1/2 teaspoons of salt
  • 2 to 3 pounds of pheasant pieces
  • 1/4 to 1/2 cup of pheasant stock or chicken broth
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 2/3 cup of whole milk
  • 1 tablespoon of paprika
  • 1 to 1-1/2 cups of sour cream
  • Hot cooked egg noodles


Directions:
Cook the bacon in a medium skillet over medium heat until it just begins to brown. Add the onion, and cook, stirring until the onion has become tender, the remove from heat. Remove the bacon and onion from skillet and set the mixture aside for later. Preserve the drippings.

In a large plastic food storage bag, combine the potato flakes, 1-1/2 teaspoon of paprika and salt. Shake the bag to mix. Add the pheasant meat, a few pieces at a time, to the bag, shaking the bag to coat the meat. Back in the skillet, brown the pheasant pieces in the reserved drippings over a medium high heat. Add 1/4 cup of the stock to pan. Reduce the heat and cover, simmering until the pheasant becomes tender (typically 25 to 40 minutes). Add the additional 1/4 cup of stock to the pan throughout this cooking time as needed.

To prepare the sauce:
In a 1-quart saucepan, melt the butter over medium heat. Stir in flour and blend in 1 cup of stock. Cook, stirring constantly, until the sauce is thickened and bubbly. Stir in 1 tablespoon of milk, 1 tablespoon of paprika, and the bacon and onion that was set aside earlier. Cook and stir this mixture until it's hot. Pour the sauce over the cooked pheasant in skillet, cover, and simmer for 10 to 15 minutes. Remove the skillet from the heat and skim any floating fat. With a slotted spoon, transfer the pheasant to a serving platter, which you should keep warm. Stir in the sour cream into the mixture in the skillet. Cook again over a low heat until just heated - do not bring to a boil. Pour the sauce over the warming pheasant, and serve with hot cooked egg noodles.


 
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