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    You are in: Home / Recipes / Pheasant Mulligan With Dumplings Recipe
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    Pheasant Mulligan With Dumplings

    Average Rating:

    2 Total Reviews

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    • on October 20, 2007

      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!!!!!

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    • on June 09, 2011

      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. :)

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    Nutritional Facts for Pheasant Mulligan With Dumplings

    Serving Size: 1 (384 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 585.8
     
    Calories from Fat 210
    35%
    Total Fat 23.3 g
    35%
    Saturated Fat 8.0 g
    40%
    Cholesterol 176.0 mg
    58%
    Sodium 435.0 mg
    18%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.8 g
    15%
    Protein 51.8 g
    103%

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