Pheasant mulligan with dumplings

1 Servings

Ingredients

Quantity Ingredient
2 Pheasants (young)
2 cups Carrots, diced
1 cup Onion, diced
1 cup Cabbage, finely shredded
2 cups Potatoes, diced
2 tablespoons Fat
Salt
Pepper
2 cups Flour, sifted
3 teaspoons Baking powder
½ teaspoon Salt
1 Egg
¾ cup Milk

Directions

DUMPLINGS

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 <rodgrant@...>

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