Pheasant Stroganoff

Ingredients: (serves 2-3 people)

  • 2 – 3 pheasant breasts (cubed)
  • 1/2 medium white onion (diced)
  • 8 oz mushrooms (small bin, sliced)
  • 1-2 cloves garlic (minced)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/3 cup pheasant stock (or chicken stock)
  • 1/2 lb egg noodles
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley

To prepare:

  1. Begin heating water to boil the egg noodles.
  2. Brown the cubed pheasant in a pan with a small amount of butter.  Season to taste.
  3. Once the pheasant is thoroughly browned remove and set aside.  Use pheasant stock to deglaze the pan.
  4. Reduce to medium heat and place sliced mushrooms, onion, and garlic into the pan to cook.
  5. Once the pot of water boils add 1/2 lb egg noodles and return to boil until al dente.
  6. Once the vegetables reach desired doneness add 1/2 cup heavy cream,  tarragon, basil, parsley to the pan and simmer for 2-3 minutes stirring frequently to avoid scorching.
  7. Thoroughly drain egg noodles and add to pan until satisfied with the mixture of noodles to vegetables and pheasant.
  8. Add 1/2 cup sour cream and mix thoroughly until well blended.
  9. Serve.


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