Pheasant and Dumplings
This recipe is reminiscent of the classic comfort food “Chicken and Dumplings” that you had a child but its been given a more grown up flare buy using the pheasant.
Pheasant and Dumplings
3 lbs pheasant cut into serving size pieces
1/2 cup chicken broth (Pheasant Broth if you have it)
1/2 cup red wine
2 tsp. salt
1 tsp. pepper
1/2 tsp. poultry seasoning
3 carrots — cut in 1 inch pieces
3 stalks of celery — cut in 1 inch pieces
2 med onion cut in 1 in pieces
1/2 package frozen peas
2 cup packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Pheasant:
Wash pheasant pieces and trim away any excess fat pat dry with a paper towel
Brown the pheasant pieces in a skillet then place pheasant pieces in the crock pot with largest and bony pieces on bottom.
Add broth and wine and sprinkle pheasant with salt, pepper, poultry seasoning.
Add celery, onions, carrots and frozen peas then cover.
Place crock pot into the outer shell
Cook on Low setting 8 to 10 hours or High setting 4 to 4 1/2 hours.
Dumplings:
About 30 minutes before cooking is done combine biscuit mix, milk, parsley flakes
Stir the dumpling mixture until it is just moistened - don’t over stir
Open the crock pot and stir contents
Drop the dumpling by spoonfuls (about eight) over the hot steaming pheasant and cover.
Cook on the the High setting for the last 30 minutes
(Do not remove the crock pot cover while the dumplings are steaming).
Serve immediately when the dumplings are done.
Makes 4 servings.
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