Serves 4
30 min
Creamed Pheasant Eastern European
Recipe GLPRcff6fde80cb220
A classic Eastern European dish featuring tender pheasant (or chicken) pan-seared until golden and finished in a silky sour cream and paprika sauce. The meat is gently simmered in a rich gravy infused with dill or parsley, creating a comforting and aromatic main course that's both elegant and deeply satisfying.
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Ingredients
2 lbs pheasant or chicken, cut into serving pieces
2 tablespoons canola oil
1 onion, diced
2 tablespoons all-purpose flour
1 cup whole milk
12 ounces sour cream
1 tablespoon paprika
1 tablespoon fresh dill or fresh parsley, chopped
Salt to taste
Black pepper to taste
Directions
Heat the canola oil in a large skillet over medium-high heat. Season the pheasant pieces generously with salt and pepper. Once the oil is hot, carefully place the pheasant pieces in the skillet and sear for approximately 7 minutes on each side until the exterior is golden brown. The internal temperature should reach 165°F. Transfer the cooked pheasant to a warm plate and set aside.
Reduce the heat to medium. In the same skillet with the remaining oil drippings, add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften and becomes translucent.
Sprinkle the flour over the onions and oil, stirring constantly to create a roux. Continue cooking for 3 to 5 minutes until the flour is fully incorporated and the mixture turns a light golden color.
Gradually whisk in the milk, stirring continuously to prevent lumps from forming. Add the paprika, dill (or parsley), and season with salt and pepper to taste.
Increase the heat slightly and bring the sauce to a gentle boil, stirring occasionally. Once boiling, reduce the heat to low and let the sauce simmer for 2 to 3 minutes.
Remove the skillet from heat and stir in the sour cream, blending it smoothly into the sauce. Return the pheasant pieces to the skillet, gently stirring to coat them in the creamy gravy. Heat the mixture through on low heat for 2 to 3 minutes, stirring gently, without allowing it to boil. Boiling will cause the sour cream to curdle.
Transfer to a serving dish and serve hot with egg noodles, rice, or mashed potatoes if desired.
