📝 About This Recipe
This sophisticated twist on the classic Russian comfort dish replaces traditional beef with lean, succulent pheasant breast for a deeper, nuttier flavor profile. Sautéed with a medley of earthy cremini and shiitake mushrooms in a velvety brandy-infused sour cream sauce, this dish represents the pinnacle of game bird cookery. It is an elegant, heartwarming meal that brings the rustic charm of the autumn hunt straight to your dinner table.
🥗 Ingredients
The Poultry
- 1.5 pounds Pheasant breast (skinless, sliced into 1/2-inch thick strips)
- 1/4 cup All-purpose flour (for dredging)
- 1 teaspoon Smoked paprika (sweet Hungarian variety)
- to taste Kosher salt and black pepper
The Aromatics and Mushrooms
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
- 8 ounces Cremini mushrooms (thickly sliced)
- 4 ounces Shiitake mushrooms (stems removed, sliced)
- 2 large Shallots (finely minced)
- 3 pieces Garlic cloves (minced)
The Sauce and Base
- 1/4 cup Brandy or Cognac (high quality)
- 1.5 cups Chicken or Game stock (low sodium)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup Full-fat sour cream (at room temperature)
- 1 tablespoon Fresh tarragon (finely chopped)
- 12 ounces Wide egg noodles (cooked al dente for serving)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the flour, smoked paprika, salt, and pepper. Dredge the pheasant strips in the mixture, shaking off any excess flour.
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2
Heat 1 tablespoon of butter and the olive oil in a large, heavy-bottomed skillet over medium-high heat until the butter is foaming.
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3
Sear the pheasant strips in batches to avoid crowding the pan. Cook for about 2 minutes per side until golden brown but not fully cooked through. Remove to a plate and set aside.
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4
In the same skillet, add another tablespoon of butter. Add the cremini and shiitake mushrooms. Sauté undisturbed for 3 minutes to develop a deep brown crust, then toss and cook for another 4 minutes.
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5
Reduce heat to medium. Add the remaining tablespoon of butter along with the minced shallots. Sauté for 2-3 minutes until translucent.
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6
Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
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7
Deglaze the pan with the brandy, scraping up all the browned bits (fond) from the bottom. Let the liquid reduce by half.
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8
Whisk in the stock, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer and let it thicken for about 5-7 minutes.
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9
Reduce the heat to low. Temper the sour cream by whisking a few tablespoons of the hot sauce into the sour cream container before adding the whole amount to the skillet. This prevents curdling.
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10
Return the pheasant strips and any accumulated juices to the pan. Simmer gently for 2-3 minutes until the pheasant is tender and the sauce is velvety.
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11
Stir in the fresh tarragon and adjust seasoning with additional salt and pepper if needed.
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12
Serve immediately over a bed of buttery egg noodles, garnishing with an extra sprinkle of herbs if desired.
💡 Chef's Tips
Do not overcook the pheasant; because it is very lean, it can become tough if boiled in the sauce for too long. Always use room temperature sour cream and low heat when incorporating it to ensure a perfectly smooth, silk-like sauce. If you cannot find pheasant, guinea fowl or even thick-cut turkey breast makes an excellent substitute. For a deeper flavor, use a homemade wild game stock if available. Slice the pheasant across the grain to ensure maximum tenderness in every bite.
🍽️ Serving Suggestions
Pair with a crisp, earthy Pinot Noir or a dry Alsatian Riesling. Serve alongside roasted root vegetables like glazed carrots or parsnips. A side of crusty sourdough bread is essential for mopping up the extra sauce. Top with a dollop of lingonberry jam for a traditional European game-meat contrast. Accompany with a simple buttered green pea salad with fresh mint.