PHEASANT MULLIGAN WITH DUMPLINGS

Pheasant Mulligan With Dumplings image

A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 pheasants
2 cups carrots, peeled and diced
2 cups onions, peeled and diced
1 cup cabbage, finely shredded
2 cups potatoes, diced
2 tablespoons butter
salt and pepper
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk

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.

Nutrition Facts : Calories 585.8, Fat 23.4, SaturatedFat 8, Cholesterol 176.1, Sodium 435.1, Carbohydrate 39.2, Fiber 3.5, Sugar 3.9, Protein 51.8

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