Due to transit delays across the United States with ALL transit providers we are still only shipping air to ensure delivery of your goods. These delays are expected to continue on throughout the rest of this 2020 year.  Please still allow time for your order to process and order early for any special times. We are running 1.5-2 weeks behind so please be patient as we are working as fast as we can and we are just a small company. 2nd day air or overnight does not mean your order will get to you in 1-2 days of placing the order. They still go out in the order they are received in. Orders have already exceeded holiday level. Thank you

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Pheasant Paprika

Pheasant Paprika

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1/4 cup chopped onion
1 1/2 cups instant mashed potato flakes
8 strips of bacon
1 1/2 tsp. paprika
1 1/2 tsp. salt
2-3 lbs. pheasant pieces
1/4-1/2 cup pheasant stock or chicken broth
2 tbls. butter
2 tbls. flour
2/3 cup milk
1 tbls. paprika
1-1 1/2 cups sour cream
Hot cooked egg noodles

To prepare pheasant: In medium skillet, cook bacon over medium heat until it just begins to brown.
Add onion.
Cook and stir until onion is tender.
Remove from heat.
Remove bacon and onion from skillet; set aside; reserve drippings.
In large plastic food storage bag, combine potato flakes, 1 1/2 tsp. paprika and salt; shake to mix.
Add pheasant, a few pieces at a time, to bag; shake to coat.
In reserved drippings, brown pheasant pieces over medium high heat.
Add 1/4 cup stock to pan.
Reduce heat; cover. Simmer until tender, 25 to 40 minutes, adding the additional 1/4 cup stock to pan during cooking if necessary.

To prepare sauce:
In 1 qt saucepan, melt butter over medium heat.
Stir in flour.
Blend in 1 cup 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 10-15 minutes.
Remove from heat; skim fat.
With slotted spoon, transfer pheasant to serving platter; keep warm.
Stir in sour cream into mixture in skillet.
Cook over low heat until just heated; do not boil.
Pour sauce over pheasant.
Serve with hot cooked egg noodles.
 
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