Pheasant Stroganoff
Created by lazyme on January 21, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #16883
Ingredients
- 6 slices bacon (cooked, crumbed)
- 2 1/2 to 3 pound whole pheasant (cut in pieces)
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons dry mustard
- 1 1/2 teaspoons thyme
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 3/4 cup chicken broth
- 8 large yellow onions (chopped)
- 1/4 pound fresh mushrooms (sliced)
- 3 teaspoons butter
- 2 1/2 cups sour cream
- 1/4 cup sherry
How to Make
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Step 1: Fry bacon until crisp and crumble, set aside.
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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.
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Step 3: Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes.
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Step 4: While the pheasant is simmering, saute the onion, mushrooms in butter and set aside.
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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.
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Step 6: Serve over rice, noodles, or mashed potatoes.
Nutritional Facts
- 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