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.
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.