18 Nebraskaland • October 2025
By Jenny Nguyen-Wheatley
PHEASANT AND NOODLES
Servings: 4
Prep Time: 1 hour
Cooking Time: 2 hours
Ingredients:
•
4 to 6 pheasant breasts
•
Sea salt, to taste
•
4 pats salted butter
•
1 tsp. fresh sage, minced
•
¼ tsp. dried thyme
•
¼ tsp. dried rosemary
•
¼ tsp. white pepper
•
¼ tsp. paprika
•
2 cups low-sodium chicken/game
stock
•
Half an onion
•
1 carrot, quartered
•
1 rib of celery, quartered
•
1 tbsp. chopped parsley
•
Reames Frozen Homestyle Egg
Noodles (12 or 16 ounces)
Cream of Chicken
•
4 tbsp. salted butter
•
½ cup all-purpose flour
•
2 cups low-sodium chicken/game
stock, warmed
•
3 tsp. Better Than Bouillon
Roasted Chicken Base
•
¼ heaping tsp. celery seed
•
¼ heaping tsp. onion salt
•
¼ heaping tsp. garlic powder
•
1 cup whole milk, warmed
1. Cream of chicken: In a medium-
large saucepan over medium heat,
melt 4 tablespoons of butter and
allow to foam for a few seconds. Then
add ½ cup of flour and whisk for 2
minutes; it will look dry and pebbly.
Next, slowly add warmed chicken
or game stock, whisking constantly,
to form a smooth roux. Then stir in
remaining ingredients, adding the
warmed milk slowly while whisking.
Bring to a simmer and cook until you
get a thick, smooth sauce, stirring
frequently, about 5 minutes. Adjust
heat accordingly to prevent scorching
the bottom. Take off heat.
2. Preheat the oven to 300 degrees
Fahrenheit. Move the oven rack to
the lower third. In a medium-size
enameled Dutch oven, add pheasant
in one layer and sprinkle with salt.
Pour the cream of chicken over the
pheasant, along with 4 pats of butter,
sage, thyme, rosemary, white pepper
and paprika. Then stir in 2 cups of
stock, carrot, celery and onion. Bring
to a simmer. Close the lid and transfer
the pot to a preheated oven. Cook
for 1-2 hours, or until the pheasant
becomes tender.
3. Twenty minutes before you think
the pheasant will be tender, add frozen
noodles directly into the pheasant and
gravy mixture and stir. If the mixture
seems dry, add a bit more stock or
water to loosen.
4. Cover and return the Dutch oven
into the oven and continue cooking
until the pheasant and noodles are
tender. When done, cut the pheasant
into bite-size pieces, and then return
it to the pot. Discard onion, carrot
and celery. Stir in chopped parsley and
season to taste with salt and pepper.
Serve pheasant and noodles by itself
or over hot mashed potatoes.
IN THE FIELD
Pheasant and egg noodles with gravy. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
