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Pheasant Stroganoff
Chef:  Pat Habiger - Spearville, KS          Category:  Main Dishes

1 skinned pheasant
2 cups buttermilk
2 tablespoons unsalted butter
onion powder (to taste)
garlic powder (to taste)
salt (to taste)
pepper (to taste)
2 teaspoons paprika
1 (10 oz.) can cream of mushroom soup
1/2 cup cream sherry
2 (4 oz.) cans drained button mushrooms
2 teaspoons paprika
1/2 cup sour cream

Directions: Cut pheasant into 2 inch cubes; rinse and pat dry. Combine with buttermilk in shallow dish. Marinate in refrigerator overnight. Drain and pat dry. Brown lightly in butter in skillet; sprinkle with onion powder, garlic powder, salt and pepper. Add mixture of soup and half the wine; mix well. Stir in mushrooms; sprinkle with paprika. Simmer, covered, for 45 minutes. Add remaining wine; mix well. Remove pheasant to plate. Stir sour cream into skillet. Return pheasant to sauce. Serve pheasant and sauce over noodles. 4 servings.

Notes: When our family hunts, I find and create lots of deer and pheasant recipes to fix.