Pheasant Paprika - cooking recipe

Ingredients

1/3 stick margarine
1 pheasant, cut in serving pieces
1 medium onion, diced
1 stalk celery, diced
1/2 c. red table wine
1 c. water
1 tsp. sweet basil
2 Tbsp. paprika
1/4 tsp. pepper
1/2 pt. sour cream
2 Tbsp. cornstarch

Preparation

Over medium heat, melt margarine in a 10-inch skillet.
Add pheasant pieces, onion, celery, wine and water.
Sprinkle on basil, paprika and pepper.
Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet.
Add cornstarch and sour cream to drippings; stir until thickened.
Pour over pheasant.
Serve over dumplings or noodles.