Pheasant Mulligan With Dumplings Recipes

WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)

Provided by á-2044

Number Of Ingredients 12

Wild Pheasant and Dumplings Recipe - (3.8/5) image

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.

Ingredients

Dumplings:
2 cut up pheasants
1/2 tsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
4 tbsp. white wine
1 can cream of chicken soup
4 tbsp. butter
1 1/2 c. Bisquick
1/2 c. milk
Dash curry powder

PHEASANT MULLIGAN WITH DUMPLINGS

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

Categories Pheasant

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Pheasant Mulligan With Dumplings image

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

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

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PHEASANT AND DUMPLINGS RECIPE - HANK SHAW'S PHEASANT …

Web Jan 24, 2012 Add the pheasant meat and bring this to a simmer. Cook gently until the veggies are soft, about 30 minutes. Meanwhile, make the …
From honest-food.net
4.9/5 (13)
Total Time 2 hrs 20 mins
Category Soup
Calories 627 per serving

Start with the broth. Toss all the broth ingredients into a large stockpot, cover with at least 2 quarts of water (you can save any extra broth for later) and bring to a strong simmer, about 200 degrees if you're checking. Drop the heat to below a simmer -- look for lots of steaming, and just a couple bubbles on the surface -- and let everything cook 20 minutes. Fish out the pheasant and remove the breast meat. Set it aside in the refrigerator and return the rest of the pheasant to the pot. Cook for as long as it takes for the meat to want to fall off the leg bones, from 45 minutes for a pen-raised bird to 2 1/2 hours for an old rooster.
When the pheasant is done, gently remove it from the broth and let it cool enough to handle. Pick off all the meat from the bones, being sure to remove all those nasty tendons in the pheasant's legs. Put the meat in the bowl with the breast meat. Take the breast meat and shred it, then return everything to the bowl.
Strain the broth. Using a spider skimmer or slotted spoon, remove as many big pieces of vegetable as you can from the broth. Put a fine-meshed strainer that has a paper towel set inside it over a large bowl or pot. Pour the stock through this. You might need to change paper towels halfway through if it gets too gunked up. Pour the broth into a pot and set it on low heat.
To make the stew, heat the butter in a large pot or Dutch oven set over medium-high heat. Saute the carrot, celery and parsnip for 3-4 minutes, stirring often. You don't want the veggies to brown. Add the flour and stir to combine. Everything in the pot will seize up, but that's OK. Drop the heat to medium-low and cook, stirring often, until the flour turns the color of coffee-with-cream. Add the vermouth and stir well, then start adding the broth 1 cup at a time, stirring constantly, until it looks silky. It should take 6-8 cups.

Pheasant Mulligan With Dumplings Recipes

WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)

PHEASANT MULLIGAN WITH DUMPLINGS

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.

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