Pheasant Stroganoff

Recipe Ingredients

6		Bacon - (6 to 7) - cooked, crumbed
1		Pheasant - cut in pieces
3/4 cup	46g / 1.6oz	Flour
2 1/2 teaspoons	12ml	Dry mustard
1 1/2 teaspoons	7.5ml	Thyme
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Salt
3/4 cup	177ml	Chicken broth
8 cups	500g / 17oz	Onions - chopped (large)
1/4 lb	113g / 4oz	Mushrooms - sliced
3 teaspoons	15ml	Butter
2 1/2 cups	592ml	Sour cream
1/4 cup	59ml	Sherry

Recipe Instructions

Fry bacon until crisp and crumble, set aside.

Roll the pheasant pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the pieces over medium heat. Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes.

While the pheasant is simmering, saute the onion, mushrooms in butter and set aside. When the pheasant pieces are done, thoroughly stir in the sour cream, onion, and mushrooms. Simmer for 5 minutes without letting mixture boil.

After 5 minutes, stir in the sherry, bacon and the pheasant pieces. Simmer until the pheasant is heated again.

This recipe yields 6 servings.

Source:
Hunters Information Service - Downloaded from - http://www.fordinfo.com/his

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