Prep 15 mins
Cook 1 hr
A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Clean pheasants, cut into serving portions and cover with water in stockpot.
- Add carrots, onions, and cabbage; cook slowly until nearly tender.
- Add potatoes and butter; season to taste with salt and pepper.
- Cook until meat and vegetables are tender.
- Make dumplings; sift flour baking powder and salt together.
- Beat egg, add milk and stir into dry ingredients.
- Drop by spoonfuls into the hot stew and cover the pot tightly.
- Cook for 15 minutes without lifting the cover.
I just tried this recipe out on my family this week, it's pheasant season here so I had plenty of fresh birds!!. This is so simple and so easy, and it tastes absolutely wonderful!!!! This is definately a keeper!!!!!
Wonderful flavors. I sliced the carrots and cut the potatoes in chunks. I removed the meat off the bone once it was cooked and only used the thighs and legs. The star of the dish is the butter, it really pulls it all together. This would have received a five star but there was an abundance of dumplings. I would suggest cutting the dumplings in half. Using either the yolk or the whites. The dumpling mixture totally covered the stock pot. We actually got 4 servings with about 16 dumplings. Making only 8 dumplings...two per serving would have been perfect. Thanks for posting a delicious and make again dish. :)