Hungarian Style Pheasant Stew
This stew gives whole a new meaning to delicious and flavor. It is a great way to use the Pheasant Breasts we have for sale!
Ingredients
Breast
- 1 Pack pheasant boneless breast Cut into think slices (1-1.25 lbs)
- 1/4 Cup Flour
Sauce
- 1 1/2 Cups Onion Chopped
- 2 Cloves Garlic Or more
- 1 Cup Sweet Peppers Chopped
- 4 Tbsp Paprika
- 1 Cup Stock Water, V8 Juice, and Chicken Bouillon
- Salt To taste
- Pepper Freshly ground, to taste
Instructions
- 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 lowsimmer (meat should reach only about 160 degrees F) and then turn off.
- Serve over wide egg noodles.