Pheasant Mulligan With Dumplings
photo by teresas
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
directions
- 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.
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Reviews
-
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. :)
RECIPE SUBMITTED BY
Molly53
United States