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Wild Pheasant Stroganoff Recipe

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This recipe for Wild Pheasant Stroganoff, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Lemmer

Category:
Category:

Ingredients:  
Ingredients:  
2 pheasants, boned and cut into bite sized pieces
4 cups milk
2 Tablespoons butter
1/2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
2 cups of fresh mushrooms sliced
2 10 ounce cans of cream of mushroom soup
1/2 cup dry sherry (optional)
1 T paprika
1/2 cup dry sherry (optional)
1/2 cup sour cream
buttered noodles

Directions:
Directions:
In refrigerator soak pheasant for 4 hours. Discard milk and pat dry. Melt butter and brown pheasant pieces. Sprinkle with garlic powder, onion powder, salt, and pepper. Add mushrooms and cook for 2 minutes. Place in baking dish, add soup and 1/2 cup sherry and simmer at 315 degrees for 2 hours. Remove pheasant. Add remaining sherry, half and half, and sour cream, mix well. Place pheasant over 1 cup buttered noodles and cover with mushroom gravy.

Number Of Servings:
Number Of Servings:
4

 

 

 

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