Pheasant Stroganoff
Recipe: #16883
January 21, 2015
Categories: Game, Pheasant, Sunday Dinner, High Protein, No Eggs, more
"From Hunters Information."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (562.1 g)
- Calories 674.8
- Total Fat - 30.1 g
- Saturated Fat - 13.7 g
- Cholesterol - 181 mg
- Sodium - 1029.4 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 4 g
- Sugars - 8.9 g
- Protein - 61.5 g
- Calcium - 216.2 mg
- Iron - 3.2 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Fry bacon until crisp and crumble, set aside.
Step 2
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.
Step 3
Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes.
Step 4
While the pheasant is simmering, saute the onion, mushrooms in butter and set aside.
Step 5
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.
Step 6
Serve over rice, noodles, or mashed potatoes.
Tips
No special items needed.
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