Hungarian Style Pheasant Stew

1 pk MacFarlane Pheasant boneless breast cut in thin slices (1-1.25 lbs)
¼ cup flour
Olive oil

1½ cups chopped onion
4 tablespoons paprika
2 cloves (or more) garlic
Salt and fresh-ground pepper to taste
1 to 2 tablespoons (or more) caraway seeds
1 cup chopped sweet peppers
½ cup fresh seeded tomatoes
Approximately 1 cup stock (water, V8 juice and chicken bouillon)

Lightly pound the pheasant with a meat hammer. Dredge in flour and lightly fry in olive oil. Toss slices in big pot. Sauté the chopped onions, garlic and sweet peppers. Mix in the paprika and sauté it until the red color dulls, but don’t burn it. Add the stock, and season with the salt and pepper. When this mixture boils, pour it over the meat slices in the big pot. Heat the pot to a low simmer (meat should reach only about 160 degrees) and then turn off. Serve over wide egg noodles.

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