Wild Pheasant and Dumplings

By á-2044

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

Details

Adapted from cooks.com

Preparation

Step 1

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.