Dove Paprika

Brown pheasant pieces well in bacon drippings in deep pan. Add water, salt, pepper, bay leaves and garlic (minced).

Sprinkle in paprika.

Cover and simmer 1 1/2 hours or until pheasant is tender; remove pheasant pieces from stock and set out 2 cups of gravy to cool.

Mix sour cream slowly with the cooled gravy (to prevent curdling) until smooth, then stir into the gravy in pan with cornstarch.

Return pheasant pieces to pan and reheat.

Serve with egg drop dumplings, mashed potatoes or brown rice.

Serves 4.