Pheasant Stroganoff

4 Willo Game Pheasant Breast Fillets sliced
1 tblsp Rapeseed Oil
1 knob of Butter
1 Large onion finely chopped
150g Button Mushrooms cut into quarters
2 Green Bell Peppers sliced
75 ml Dry White Wine
75 ml Chicken Stock
150ml Sour Cream
3 tsp Paprika
Fresh copped Parsley to serve
Salt and Pepper

1. Heat the oil and butter in a large heavy frying pan.

2. Add the chopped onion and fry until soft.

3. Put the sliced Pheasant Fillet into the pan and cook until golden brown all over. ( 4 / 5 mins)

4. Place the Mushrooms and Green Pepper in the pan and fry until soft.

5. Pour in the wine and boil until reduced by half. Add the stock, Paprika, Salt and Pepper. allow to boil and then bring to a simmer.

6. Slowly add the cream and stir in. Once boiling remove from heat. Serve over a bed of rice and garnish with chopped parsley and a sprinkling of Paprika.

7. To add a little spice to you Pheasant Stroganoff why not use Smoked Paprika or Hot Paprika.