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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. :)