Ingredients (for 2 generous portions)

• 4 Pheasant breast halves
• 1-2  level tablespoons smoked paprika (plus more to taste if desired)
• 2 tsp garlic powder (optional) 
• 1 large clove fresh garlic (or 2 medium) , minced
• 1 small onion, finely diced
• 3 rashers bacon (unsmoked), chopped into small pieces
• 150 ml chicken stock
• Cornflour paste to thicken
• 150ml Sour Cream
• Whole Milk - just a little, maybe 30ml
• a little ground black pepper
• To serve: two portions of cooked tagliatelle tossed with olive oil and finely chopped parsley. Perhaps a side salad too!

Method

1. Cut the pheasant breasts into inch thick strips. Toss them in about 1/2 a tablespoon of paprika and the garlic powder.
2. Put a little olive oil in a frying pan and get it very hot. Brown the pheasant pieces in the pan, then lower the heat and cook for 2 minutes until the meat is cooked through but still moist.
3. Remove the pheasant from the pan with a slotted spoon, and leave it covered on a plate.
4. Add the onion with 1 level tablespoon paprika and the minced garlic to the pan. Fry gently until the onion is tender.
5. Add the bits of bacon and fry until cooked.
6. Add the stock and bring to a low simmer.
7. Add the corn flour paste and stir well.
8. When the sauce has thickened add the milk, the sour cream, pepper and more paprika to taste. This dish usually picks up enough salt from the bacon, so salting probably will not be necessary.
9. Put the tagliatelle on your serving plate. Top with the pheasant pieces and pour over the sauce.