Pheasant Stroganoff

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fishvik
Rank: 5X Champion
Posts: 934
Joined: Thu Feb 01, 2007 6:48 pm
Location: Idaho Falls, ID

Pheasant Stroganoff

Post by fishvik » Thu Apr 01, 2010 7:25 am

2 pheasants boned
flour
3 tablespoons of olive oil
1 large yellow onion
6-8 cloves of garlic
1/2 lb of mushrooms
1 can Cream of Mushroom soup
1 cup of low fat yougart
Lawrey's salt and red pepper to taste

Cut pheasant meat into small pieces and dust with flour. Cut up onions and mince garlic. In a large frying pan brown pheasant, onions and garlic in olive oil. Add mushrooms, Cream of Mushroom soup, and yougart. Season with Lawrey's and red pepper to your liking. Cover and simmer until meat is tender, stirring occasionally to keep the bottom from burning. Serve over egg noodles with a salad and a white wine or light beer. You can substitue 4 chukars or ruff grouse or 3 blue grouse for the pheasant and if you aren't on the "side meat reduction program" like I am you can substitue sour cream for the yougart.

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