Pheasant And Dumplings Food

WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)

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

Provided by á-2044

Number Of Ingredients 12

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

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.

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

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

Categories Pheasant

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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