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Pheasant With Spaetzle

Canadian.Recipes's picture
Ingredients
  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)
  Paprika 1 Teaspoon
  Flour 7 Tablespoon
  Chablis 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
Directions

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.
Remove pheasant.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Poultry

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