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Pheasant Stroganoff
Sent in by Mike Marion from his friend Carla.

~ 1 pheasant, cut in pieces
~ buttermilk
~ 7 slices bacon
~ 3/4 cup flour
~ 2 1/2 tsp dry mustard
~ 3/4 tsp thyme
~ 1/2 tsp fresh ground pepper
~ 1 1/2 tsp salt
~ 1 1/2 cup chicken broth
~ 8 onions, chopped
~ 1/4 lb mushrooms, sliced, or 1 small can, drained
~ 3 tsp butter
~ 1/2 cup sour cream
~ 1/4 cup sherry

Place the pheasant pieces in a bowl with a lid or a large zip lock bag. Cover with buttermilk. Seal and refrigerate for a couple of hours or overnight.

Remove the pheasant from the buttermilk and allow to drain while continuing with the next step.

Fry the bacon in a non-stick pan until crisp. Remove and drain. Crumble when cool.

Drain bacon grease from pan and save.

In a bowl, mix the flour, mustard, thyme, pepper and salt together.

Heat 2 tbsp of the bacon grease in the skillet. Roll the pheasant pieces in the flour and add to the grease.

Brown the meat in batches using 2 tbsp of the bacon grease each batch and wipe out the skillet between batches. Drain meat on paper towels.

When all the meat is browned, wipe out the skillet and add all the meat to it.

Add the broth, bring to a boil, cover and reduce to a simmer.

Simmer until meat is tender.

While the meat is simmering, melt the butter in a skillet and sauté the onion and mushrooms until tender.

When meat is tender, stir the onion/mushroom mixture and sour cream into the meat/broth mixture. Warm through for 5 minutes but do not boil.

When warmed through, stir in the sherry and crumbled bacon. Simmer until heated again.

Serve over cooked noodles.


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