Easy-Peasy Pheasant Stroganoff
2 lbs. pheasant meat, cubed
1- 12 oz. package wide egg noodles
2 cups beef broth
1 cup sour cream
6 oz. fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
4 tablespoons all-purpose flour
Salt and pepper
Bring a large pot of water to a boil. Submerge egg noodles in boiling water until cooked (about 8 minutes). Drain and set aside.
In a large skillet, combine two tablespoons butter, mushrooms and onions over medium heat. Cook until mushrooms and onions are soft. Remove from pan.
Next, take your remaining butter and pheasant meat and cook until browned. Pour in beef broth and add flour, mixing as you add. Sauce will become slightly thickened.
Now add back in cooked mushrooms and onions, followed by the sour cream. Season with salt and pepper and then continue cooking until sauce is hot, but not boiling. Ladle sauce over egg noodles and enjoy! Easy-peasy!
Paddlefish Tacos with Spicy Chipotle Mayo and Fresh Mango Salsa
Paddlefish filets, cut into 3-inch strips
1 Pkg. small corn tortillas
1 Bag of shredded cabbage
Canola oil for frying
2 C. all-purpose flour
3 Eggs, lightly beaten
4 Tbs. water
1 Tsp. Lawry’s seasoning salt
Spicy Chipotle Mayo:
1 C. mayonnaise
1 C. sour cream
2 Chipotle peppers, in adobo sauce
2 Tbs. adobo sauce
½ Lime, juiced
Salt and pepper to taste
Fresh Mango Salsa:
2 Mangos, coarsely chopped
4 Tomatoes, coarsely chopped
½ Red onion, finely chopped
½ White onion, finely chopped
¼ Cup cilantro, diced
2 Limes, juice
1 Tbs. sugar
Salt and pepper to taste
First, prepare the fresh mango salsa. Remove the skin and pith of the mangoes. Chop and place in a large bowl. Next, combine with the diced tomatoes, onions and cilantro. Stir ingredients until evenly mixed. In another bowl, combine the sugar and lime juice and stir until the sugar has dissolved. Add to salsa mixture. Stir all ingredients together, add salt and pepper to taste. Cover and refrigerate.
Next, prepare the spicy chipotle mayo sauce. Chop the chipotle peppers into small, bite-size pieces. Add mayonnaise, sour cream, adobo sauce and lime juice. Sprinkle with salt and pepper to taste; refrigerate.
Cut the paddlefish into 3-inch strips. Place a large skillet on medium to high heat and add enough canola oil to cover your paddlefish strips. While the skillet is warming up, sift together the flour, seasoning salt, and salt and pepper in a medium-sized bowl. In another medium-sized bowl, combine the eggs and water. First dip the paddlefish strips in the egg mixture and then roll in the flour mixture. Next, place the strips in the skillet and fry until golden brown. Remove and place on a cookie sheet lined with paper towels. Immediately season with seasoning salt. Continue until all the fish is fried and then cover with foil.
Next, take a small stack of corn tortillas, cover them with a damp paper towel and place on a microwavable plate. Steam these in the microwave for appx. 15-20 seconds. Caution, they will be hot. Repeat this step until all of the tortillas are moist and pliable. Cover with foil.
Now that all of the ingredients are prepared, spoon the chipotle mayo in the middle of each tortilla. Next, generously sprinkle the tortilla with cabbage. Take 2-3 paddlefish strips and place on top of the cabbage. Lastly, spoon over the mango salsa and garnish with cilantro and a lime wedge.
*For the ultimate Accidental Huntress dining experience, make the salsa 24 hours prior to your feast. This way, all of the juices from the diced ingredients can marinade together, making a mouth-watering salsa that any chip would be proud to serve.
*All measurements listed above are approximations. Keep in mind, the best judge of a recipe is your taste, so tailor this recipe to suit your family’s appetite and enjoy!