Pheasant Mulligan With Dumplings

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 clean pheasants, cut into serving portions and cover with water in stockpot.
• 2 add carrots, onions, and cabbage; cook slowly until nearly tender.
• 3 add potatoes and butter; season to taste with salt and pepper.
• 4 cook until meat and vegetables are tender.
• 5 make dumplings; sift flour baking powder and salt together.
• 6 beat egg, add milk and stir into dry ingredients.
• 7 drop by spoonfuls into the hot stew and cover the pot tightly.
• 8 cook for 15 minutes without lifting the cover.