Pheasant stroganoff

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Nick Seiter

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Ingredients:

1 pheasant - cut in pieces, buttermilk, 7 slices bacon, ¾ cup flour, 2-½ teaspoons dry mustard, ¾ teaspoons thyme, ½ teaspoon fresh ground pepper, 1-½ teaspoon salt, 1-½ cups chicken broth, 8 onions - chopped, ¼ pound sliced mushrooms - or one small can - drained, 3 teaspoons butter, ½ cup sour cream, ¼ cup sherry.

Directions:

Fry the bacon in a non-stick pan until crisp. Remove and drain. Crumble when cool. Drain bacon grease from pan and save. In a bowl, mix the flour, mustard, thyme, pepper and salt together. Heat 2 tablespoons of the bacon grease in the skillet. Roll the pheasant pieces in the flour and add to the grease. Brown the meat in batches using 2 tablespoons of the bacon grease each batch and wipe out the skillet between batches. Drain the meat on paper towels. When all the meat is browned, wipe out the skillet and add all the meat to it. Add the broth, bring to a boil, cover and reduce to a simmer. Simmer until meat is tender. While the meat is simmering, melt the butter in a skillet and saute the onion and mushrooms until tender. When meat is tender, stir the onion/mushroom mixture and sour cream into the meat/broth mixture. Warm through for 5 minutes but do not boil. When warmed through, stir in the sherry and crumbled bacon. Simmer until heated again. Serve over cooked noodles.

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