Pheasant With Spaetzle
|Pheasant||2 , cleaned and quartered|
|Boiling water||2 Quart|
|Chicken bouillon cubes||4|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Chablis||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Take necks, backs, giblets, etc., from pheasant and simmer in water, strengthened with chicken bouillon cubes.
Cook until stock is reduced to 1 1/2 quarts.
Flour remaining pieces of pheasant; saute in 1/2 cup butter until brown; set aside.
Melt remaining 1/2 cup butter in a large frying pan and add paprika.
Strain pheasant stock and add all but 1 cup to butter and paprika; bring to boiling.
Adding gradually, stir a blend of 1 cup cooled stock and the flour into boiling stock.
Cook and stir to 2 minutes.
Stir in the wine and cook gently 30 minutes.
Add browned pheasant; cover and cook until tender 1 to 1 1/2 hours.
Stir in sour cream, about a spoonful at a time.
Heat but do not boil.
Place pheasant in chafing or serving dish and spoon over some of the wine sauce.