Ingredients
Hungarian Pheasant Paprikash
1 Large Yellow Onion
4 clove(s) Garlic
8 oz Baby Tomatoes, diced, or one can of diced tomatoes
6 Sweet Baby Peppers, or Hungarian Pepper
2 whole Pheasant
4 cup(s) Pheasant Stock
1/2 cup(s) Sour Cream
1/4 cup(s) Heavy Cream
3 tbsp All Purpose flour
2 tbsp Butter
1 1/2 tsp Salt
1/2 tsp Ground Black Pepper
4 tbsp Hungarian Paprika
Fresh Parsley, chopped
Nokedli
2 cup(s) All Purpose flour
4 Eggs
1/2 cup(s) Kosher Salt, plus 1 tsp
1/2 cup(s) Pheasant Stock
8-12 cup(s) Water
Instructions
Hungarian Pheasant Paprikash
Step #2 - Remove the breast meat and leg quarters from the pheasant, and save the caresses for another day to create your own Pheasant stock.
Step #3 - Wash Tomatoes, Peppers and Garlic. Peel Onion.
Step #4 - Dice up the ingredients and place in bowls so they are ready to use as you need them.
Step #5 - Add two tablespoons of butter to large Dutch Oven on medium high heat.
Step #6 - Season pheasant generously with salt and pepper
Step #7 - Add seasoned Pheasant to hot Dutch oven, two to three pieces at a time but don't over crowd the pot. Brown both sides of meat, but only cook the breast meat for just a few minutes. You don't want to cook it all the way through.
Step #8 - Remove pheasant from Dutch oven and place on a plate. The meat should not be cooked through. The skin should be lightly browned and there should be brown bits in the bottom of the Dutch oven.
Step #9 - Add onion and cook 5 to 7 minutes
Step #10 - Add tomatoes and peppers and cook another 2-3 minutes
Step #11 - Add sprinkle of salt. Add garlic cook another minute
Step #12 - Added paprika, more salt and pepper
Step #13 - Add pheasant leg quarters back to pot
Step #14 - Add stock. Enough to cover completely
Step #15 - Bring to a boil, then reduce to simmer and cook 30 minutes
Step #16 - Add pheasant breast meat and cook another 20 minutes
Step #17 - Remove pheasant to plate again
Step #18 - Mix flour and cream, whisk to combine. Then add to Dutch oven, using a large wooden spoon or whisk to combine.
Step #19 - Add Sour Cream, whisking to combine.
Step #20 - Taste and add additional salt, pepper or sour cream as needed.
Step #21 - Added pheasant back to sauce
Nokedli
Step #23 - Combine eggs and 1/2 teaspoon of salt with half of a cup of pheasant stock, whisking to combine
Step #24 - Add flour to mixing bowl, creating a little well in the center.
Step #25 - Pour egg mixture into center of well.
Step #26 - Use spatula to combine flour and eggs. Your dough should be a loose and sticky. It needs to be loose enough that you can push it through holes of a colander.
Step #27 - Allow the dough to rest for 10-15 minutes
Step #28 - While pasta is resting, bring pot of water to boil then add 1/2 cup of salt to water.
Step #29 - Mix dough again before dumping into colander. Hold colander over boiling water. Use a spatula to press dough through the small holes in colander.
Step #30 - This will form little droplets of dough that fall into the boil water.
Step #31 - They are done when they float to the top. Use slotted spoon or spider strainer to remove from water and place in a bowl. Dump pasta into clean colander and rinse with cold water
Step #32 - Heat one tablespoon of butter in skillet and allow to melt.
Step #33 - Add pasta to skillet and heat through to serve.
Step #34 - To serve, add pasta to plate along with pheasant meat, then dizzle everything with the Paprikash sauce. Garnish with fresh chopped parsley.
