Pheasant Paprikash

The rich heady aroma of good paprika gives this dish an aroma that will take the chill off a cold evening. Serve it over buttered egg noodles with pickles and your guests won’t go home Hungary.

Wash and dry the partridge pieces. Season with salt and pepper and dredge in flour. Heat oil in a heavy bottomed casserole and brown partridge in two batches. Set aside.
Add onions and celery and cook 4-5 minutes over medium heat until soft. Add garlic, paprika and chicken broth. Add partridge back in and bring to a simmer. Cover and simmer 50-60 minutes or until the leg meat is tender. Add sour cream and serve over buttered noodles.

Pheasant Paprikash