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PHEASANT PAPRIKA Recipe

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This recipe for PHEASANT PAPRIKA, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris & Diane Buckingham
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 SLICES BACON (CUT UP)
CUP CHOPPED ONION
1-1/2 CUPS INSTANT MASHED POTATO FLAKES
1-1/2 TEASPOONS PAPRIKA
1-1/2 TEASPOONS SALT
3 LBS PHEASANT
-1/2 CUPS PHEASANT OR CHICKEN BROTH 2 TABLESPOONS BUTTER
2 TABLESPOONS FLOUR
2/3 CUP MILK
1 TABLESPOON PAPRIKA
1-1/2 CUPS SOUR CREAM
1 PACKAGE PASTA

Directions:
Directions:
IN MEDIUM SKILLET, COOK BACON OVER MEDIUM HEAT UNTIL IT 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 A LARGE PLASTIC ZIP LOC BAG COMBINE POTATO FLAKES, 1-1/2 TSP PAPRIKA AND SALT. SHAKE TO MIX. ADD PHEASANT AND SHAKE TO COAT. IN RESERVED DRIPPINGS BROWN PHEASANT PIECES OVER MEDIUM HIGH HEAT. ADD CUP BROTH TO PAN. REDUCE HEAT; COVER. SIMMER UNTIL TENDER, 25-40 MINS, ADDING THE ADDITIONAL 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 PAPRICA AND RESERVED BACON AND ONION. COOK AND STIR UNTIL HOT. POUR SAUCE OVER COOKED PHEASANT IN SKILLET. COVER AND SIMMER 10-15 MINS. RENIVE FROM HEAT; SKIM FAT. WITH SLOTTED SPOON, TRANSFER PHEASANT TO SERVING PLATTER; KEEP WARM. STIR 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.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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