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Wild Pheasant Stroganoff




Source of Recipe


the web


List of Ingredients




2 small pheasants, cleaned, boned, skinned and cut into bite-size pieces

4 cups milk

2 tablespoons butter

salt and freshly ground black pepper to taste

onion powder to taste

garlic powder to taste

8 ounces fresh mushrooms, thickly sliced

2 10 ¾ cans condensed cream of mushroom soup

½ cup dry sherry

1 tablespoon paprika

½ cup dry sherry

½ cup half and half

1 cup sour cream
buttered noodles

Recipe



Soak pheasant pieces in milk for 4 hours in refrigerator.

Remove pheasant and pat dry; discard milk. In large skillet, melt butter and saute pheasant pieces until lightly browned. Sprinkle with salt, pepper, onion powder and garlic powder. Add mushrooms and saute for 2 minutes. Add soup and stir to coat. Pour in 1/2 cup sherry, making sure all pheasant pieces are covered with sauce. Sprinkle with paprika. Cover and simmer for 1 hour.

Add remaining 1/2 cup sherry and stir well. With slotted spoon, remove pheasant to hot platter. Mix half and half and sour cream into sauce. Stir until well blended. Spoon over top of pheasant and serve immediately, accompanied by buttered noodles.

Makes 4 servings.