Title: Pheasant Paprika
Categories: Poultry Game
Yield: 6 Servings
| 1 | | 3-lb pheasant |
| 1 | | Onion, chopped |
| 4 | tb | Shortening |
| 1 | tb | Paprika |
| 3/4 | ts | Black pepper |
| 1 | tb | Salt |
| 1 1/2 | c | Water |
| 1/2 | cn | Stewed tomatoes |
| 1/2 | | Pint sour cream |
| 2 | c | Flour |
| 2 | | Eggs |
| 1/2 | ts | Salt |
| 1/2 | c | Water |
Brown onion in shortening, add pheasant and seasonings, brown 10 minutes.
Add water and tomatoes, cover and let simmer slowly until tender. Remove
pheasant, add sour cream to the drippings in pan and mix well. For
dumplings, combine flour, eggs and salt. Add water. Beat well until the
dough is gummy. Drop by teaspoon into voiling water. Boil 2 minutes.
Drain. Rinse with hot water. Add dumplings to gravy and arrange pheasant
on top. Heat through and serve.