Best Pheasant Mulligan With Dumplings Recipes

PHEASANT MULLIGAN WITH DUMPLINGS

Steps:

• 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.

PHEASANT MULLIGAN WITH DUMPLINGS

Steps:

• Clean pheasants, cut into serving portions. Place in a stewing kettle and cover with water. Add carrots, onions and cabbage and cook slowly until nearly tender. Add potatoes, fat, salt and pepper. Cook until meat and vegetables are tender. Dumplings: Sift flour, baking powder and salt together; beat eggs, add milk and stir into dry ingredients adding more milk if necessary to form a drop batter. Drop by tablespoon into hot mulligan and cover kettle tightly. Cook for 15 minutes WITHOUT LIFTING THE LID. Source: Wild Game Cooking Arnprior & District Fish & Game Club Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 21:36:12 -0400 From: Rod Grant

WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)

Steps:

• Place cut up pheasant in large stew pot with water to cover. Add parsley flakes, salt, pepper, bay leaf, and wine. Boil approximately 1 1/2 hours or until tender. Remove pieces from broth. Add cream of chicken soup and butter. Dumplings: In mixing bowl combine Bisquick, milk, and curry powder. Roll out on floured board. Cut in strips and drop in boiling broth. Cook 10 minutes uncovered. Cover and cook 10 more minutes.