Hungarian Pheasant Paprikash with Nokedli

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Prep Time: 20 minutes - Cook Time: 1 hour

I had some left-over ingredients from another recipe I did and didn't want them to go to waste. I was trying to come up with a couple recipes I could do where I might make use of those ingredients. What I came up with this this Hungarian Pheasant Paprikash and a Savory Quail and Wild Rice Casserole that I'll post another day. To be perfectly honest, I didn't even know what Paprikash was until I saw the movie Captain America: Civil War. In the movie they mention making Paprikask, after the theater, I told my wife that we had to try to make it. We have now made it a few times since and it's always delicious. The version I made here looks a little muted in color, I added a little too much Sour Cream at the end and dulled the red paprika color. I might not have gotten the color I wanted, but it was still packed full of favor.

I butchered two whole pheasants,removing the breast and leg quarters with the thigh meat attached to use in this recipe. I kept the bird caresses to make another batch of Pheasant Stock. I decide to do a mixture of breast meat and the leg quarters, to ensure I had enough to go around. I would have liked to have used the leg quarters only because they still had the bone in them and I felt like that would help flavor the sauce, but I was afraid there wouldn't be enough meat on the thigh to feed everyone ( 4 people ), plus the Pheasant legs can be tough to eat. However, braising it in this liquid for so long actually made the leg meat just fall of the bone and it was pretty darn good. I added the breast meat at a different time, towards the end, to keep it from over cooking in the sauce.

The Nokedli is like a German Spätzle, it's just a small dumpling like pasta, cooked in boiling water until it floats. It can be heated in a hot skillet with butter after boiling, it very delicious. I literally could have just eaten the pasta bathed in the Paprikash sauce. You can probably substitute the pasta with another store bought pasta, if you didn't want to make your own or feel crunched for time.


 

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 #1 Remove the breast meat and leg quarters from the pheasant, and save the caresses for another day to create your own Pheasant stock.




Step #2 Wash Tomatoes, Peppers and Garlic. Peel Onion.



Step #3 Dice up the ingredients and place in bowls so they are ready to use as you need them.



Step #4 Add two tablespoons of butter to large Dutch Oven on medium high heat.



Step #5 Season pheasant generously with salt and pepper




Step #6 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 #7 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 #8 Add onion and cook 5 to 7 minutes



Step #9 Add tomatoes and peppers and cook another 2-3 minutes




Step #10 Add sprinkle of salt. Add garlic cook another minute



Step #11 Added paprika, more salt and pepper



Step #12 Add pheasant leg quarters back to pot



Step #13 Add stock. Enough to cover completely




Step #14 Bring to a boil, then reduce to simmer and cook 30 minutes



Step #15 Add pheasant breast meat and cook another 20 minutes



Step #16 Remove pheasant to plate again



Step #17 Mix flour and cream, whisk to combine. Then add to Dutch oven, using a large wooden spoon or whisk to combine.




Step #18 Add Sour Cream, whisking to combine.



Step #19 Taste and add additional salt, pepper or sour cream as needed.



Step #20 Added pheasant back to sauce




Nokedli


Step #1 Combine eggs and 1/2 teaspoon of salt with half of a cup of pheasant stock, whisking to combine



Step #2 Add flour to mixing bowl, creating a little well in the center.



Step #3 Pour egg mixture into center of well.



Step #4 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 #5 Allow the dough to rest for 10-15 minutes



Step #6 While pasta is resting, bring pot of water to boil then add 1/2 cup of salt to water.



Step #7 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 #8 This will form little droplets of dough that fall into the boil water.




Step #9 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 #10 Heat one tablespoon of butter in skillet and allow to melt.



Step #11 Add pasta to skillet and heat through to serve.



Step #12 To serve, add pasta to plate along with pheasant meat, then dizzle everything with the Paprikash sauce. Garnish with fresh chopped parsley.




Recipe Card

Hungarian Pheasant Paprikash with Nokedli

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Prep Time: 20 minutes - Cook Time: 1 hour



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 #1 - Remove the breast meat and leg quarters from the pheasant, and save the caresses for another day to create your own Pheasant stock.
Step #2 - Wash Tomatoes, Peppers and Garlic. Peel Onion.
Step #3 - Dice up the ingredients and place in bowls so they are ready to use as you need them.
Step #4 - Add two tablespoons of butter to large Dutch Oven on medium high heat.
Step #5 - Season pheasant generously with salt and pepper
Step #6 - 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 #7 - 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 #8 - Add onion and cook 5 to 7 minutes
Step #9 - Add tomatoes and peppers and cook another 2-3 minutes
Step #10 - Add sprinkle of salt. Add garlic cook another minute
Step #11 - Added paprika, more salt and pepper
Step #12 - Add pheasant leg quarters back to pot
Step #13 - Add stock. Enough to cover completely
Step #14 - Bring to a boil, then reduce to simmer and cook 30 minutes
Step #15 - Add pheasant breast meat and cook another 20 minutes
Step #16 - Remove pheasant to plate again
Step #17 - Mix flour and cream, whisk to combine. Then add to Dutch oven, using a large wooden spoon or whisk to combine.
Step #18 - Add Sour Cream, whisking to combine.
Step #19 - Taste and add additional salt, pepper or sour cream as needed.
Step #20 - Added pheasant back to sauce

Nokedli


Step #1 - Combine eggs and 1/2 teaspoon of salt with half of a cup of pheasant stock, whisking to combine
Step #2 - Add flour to mixing bowl, creating a little well in the center.
Step #3 - Pour egg mixture into center of well.
Step #4 - 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 #5 - Allow the dough to rest for 10-15 minutes
Step #6 - While pasta is resting, bring pot of water to boil then add 1/2 cup of salt to water.
Step #7 - 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 #8 - This will form little droplets of dough that fall into the boil water.
Step #9 - 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 #10 - Heat one tablespoon of butter in skillet and allow to melt.
Step #11 - Add pasta to skillet and heat through to serve.
Step #12 - To serve, add pasta to plate along with pheasant meat, then dizzle everything with the Paprikash sauce. Garnish with fresh chopped parsley.


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.