Pheasant Paprika
Hearty pheasant cooked in a rich paprika and basil sauce, topped with sour cream, ideal for special occasions or comforting family dinners with pasta or dumplings.
Ingredients
Instructions
- Over medium heat, melt margarine in a 10-inch skillet.
- Add pheasant pieces, diced onion, diced celery, red wine, and water to the skillet.
- Sprinkle basil, paprika, and pepper over the mixture.
- Cover and bring to a boil; reduce heat and simmer pheasant for 45 minutes on both sides.
- After 90 minutes, remove the pheasant from the skillet.
- Add cornstarch and sour cream to the drippings in the skillet; stir until thickened.
- Pour the sauce over the pheasant pieces.
- Serve over dumplings or noodles.
Tips & Substitutions
For a richer flavor, consider using duck or chicken instead of pheasant, or try adding a splash of brandy to the sauce. If you're short on time, you can use pre-cooked chicken to cut down on cooking time. For a twist, sprinkle some smoked paprika for a deeper flavor. Serve with a side of green beans or a fresh salad for balance.
Serving Suggestions
This dish pairs beautifully with dumplings or noodles, which soak up the delicious sauce. Consider serving it alongside a crisp green salad or steamed vegetables for a complete meal. For a comforting dessert, follow up with Imogene'S French Coconut Pie to round out your dinner.
Storage & Reheating
Store leftover Pheasant Paprika in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or stock to keep the sauce from thickening too much. Alternatively, you can microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant Paprika contains roughly 546 calories, with 8g protein, 12g carbohydrates, and 51g fat. It is an excellent source of vitamin C (25% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 460mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pheasant for this recipe?
Yes, you can use frozen pheasant. Just be sure to thaw it completely in the refrigerator before cooking to ensure even cooking. This will help retain moisture and flavor during the simmering process.
What wine should I use for the recipe?
A dry red wine works best for this dish, such as Merlot or Cabernet Sauvignon. Avoid sweet wines, as they can alter the flavor profile of the sauce. If you prefer not to use wine, you can substitute it with additional water or broth.
Can I make this recipe in advance?
Absolutely! You can prepare the dish up to the point of adding the sour cream and cornstarch. Store it in the refrigerator and reheat it gently before serving. This allows the flavors to meld together, making it even tastier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).