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Pheasant Paprika

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8 slices of bacon, cut up
2 tbsp butter
1/4 cup chopped onion
2 tbsp all purpose flour
1 1/2 cups instant mashed potato flakes
1 cup pheasant stock/chicken broth
1 1/2 tsp paprika
2/3 cup milk
1 1/2 tsp salt
1 tbsp paprika
2-3 pounds of pheasant, in cubes or strips
1-1 1/2 cups dairy sour cream
1/4 to 1/2 cup pheasant stock or chicken broth
Hot cooked egg noodles

In a medium skillet, cook bacon over medium heat until it just begins to brown. Add onion. Cook and stir until onion is tender. Remove from heat. With slotted spoon, remove bacon and onion from skillet and set aside. Reserve drippings. In large plastic food storage bag combine potato flakes, 1 1/2 tsp paprika and salt. Shake to mix. Add pheasant, a few pieces at a time to bag, shake to coat. In reserved drippings, brown pheasant pieces over medium-high heat. Add 1/4 cup stock to pan. Reduce heat and cover. Simmer until tender, 25-40 minutes. Add the additional 1/4 cup stock to pan while simmering if needed. To prepare sauce: In 1 quart saucepan, melt butter over medium heat. Stir in flour. Blend in 1 cup stock. Cook, stirring constantly until thickened and bubbly. Stir in milk, 1 tbsp paprika, and reserved onion and bacon. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10 to 15 minutes. Remove from heat and skim the fat. With slotted spoon, transfer pheasant to serving platter, keeping warm. Stir sour cream into mixture in skillet. Cook over low heat until hot, but DO NOT boil. Pour sauce over pheasant and serve with hot egg noodles.
Makes 4-6 servings.

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