Pheasant Mulligan With Dumplings

Recipe by Molly53
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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