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Wild Pheasant Stroganoff Recipe

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This recipe for Wild Pheasant Stroganoff is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pheasants, boned and cut into bite sized pieces
4 cups milk
2 Tablespoons butter
1/2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
2 cups of fresh mushrooms sliced
2 10 ounce cans of cream of mushroom soup
1/2 cup dry sherry (optional)
1 T paprika
1/2 cup dry sherry (optional)
1/2 cup sour cream
buttered noodles
Directions:
Directions:
In refrigerator soak pheasant for 4 hours. Discard milk and pat dry. Melt butter and brown pheasant pieces. Sprinkle with garlic powder, onion powder, salt, and pepper. Add mushrooms and cook for 2 minutes. Place in baking dish, add soup and 1/2 cup sherry and simmer at 315 degrees for 2 hours. Remove pheasant. Add remaining sherry, half and half, and sour cream, mix well. Place pheasant over 1 cup buttered noodles and cover with mushroom gravy.
Number Of Servings:
Number Of Servings:
4

 

 

 

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