Ingredients

How to make it

  • Homemade Egg Noodles,cut in strings,hung up to dry,and then cooked.
  • Flush it out...Shoot it...Gut it...Pluck it...Singe it...Cut it up in desired pieces.
  • Chill is in the air,and the shadows are drifting across the sod,your mans hunger...so feed him first,before he plays on those heart strings....Tiltin' your stetson to the side and scratching you head on that one?...Pshaw! Have'nt you ever heard.."The quickest way to a mans heart is what you place on his stomach?" Now,get busy,the sun is going down.
  • Cook bacon until brown,add onion,and cook until tender.Remove from heat and with slotted spoon,remove bacon and onion from the frying skillet,set aside for the time being,and reserve the drippings.
  • Shake up in a paper bag,the potato flakes,the 1 1/2 teaspoons paprika,and salt.
  • Add your pheasant,a few pieces at a time,shake to coat.
  • In the reserved drippings,brown pheasant pieces over a medium high heat.
  • Add the 1/4 cup of stock to the pan,reduce heat,cover,simmer, until tender,about 45 minutes will do,add the additional stock to the pan during cooking if necessary.
  • To prepare sauce,melt butter,stir in flour,blend in 1 cup of stock,cook,stirring constantly,until thickened and bubbly.
  • Stir in milk,1 tablespoon paprika,and reserved bacon and onion.Cook and stir until hot.
  • Pour sauce over cooked pheasant in skillet.Cover and simmer for about 15 minutes.
  • Remove from heat,skim fat.Transfer pheasant to serving platter,keep warm.
  • Stir sour cream into mixture in skillet.Cook over low heat until just heated,do not boil,or you will have clabber.
  • Pour sauce over pheasant,and serve over your strings of hot cooked noodles.

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