PHEASANT AND DUMPLINGS
In many parts of the country, chicken and dumplings is the ultimate comfort food. Making it with wild birds is only a matter of increasing the cooking time. Wild birds work for a living, so some can take hours before the meat falls off the bone. But have faith, it will, in time. If you save the giblets, use the heart, gizzard and neck in the broth; don't use the liver, as it will make the broth cloudy and give it a weird taste. If you are wondering about the cake flour in the dumplings, yeah, it matters. It makes the dumplings much lighter and fluffier. If you can't find it, you can use all-purpose. Do not use bread flour.
Provided by Hank Shaw
Categories Soup
Time 2h20m
Number Of Ingredients 24
Steps:
- Start with the broth. Toss all the broth ingredients into a large stockpot, cover with at least 2 quarts of water (you can save any extra broth for later) and bring to a strong simmer, about 200 degrees if you're checking. Drop the heat to below a simmer -- look for lots of steaming, and just a couple bubbles on the surface -- and let everything cook 20 minutes. Fish out the pheasant and remove the breast meat. Set it aside in the refrigerator and return the rest of the pheasant to the pot. Cook for as long as it takes for the meat to want to fall off the leg bones, from 45 minutes for a pen-raised bird to 2 1/2 hours for an old rooster.
- When the pheasant is done, gently remove it from the broth and let it cool enough to handle. Pick off all the meat from the bones, being sure to remove all those nasty tendons in the pheasant's legs. Put the meat in the bowl with the breast meat. Take the breast meat and shred it, then return everything to the bowl.
- Strain the broth. Using a spider skimmer or slotted spoon, remove as many big pieces of vegetable as you can from the broth. Put a fine-meshed strainer that has a paper towel set inside it over a large bowl or pot. Pour the stock through this. You might need to change paper towels halfway through if it gets too gunked up. Pour the broth into a pot and set it on low heat.
- To make the stew, heat the butter in a large pot or Dutch oven set over medium-high heat. Saute the carrot, celery and parsnip for 3-4 minutes, stirring often. You don't want the veggies to brown. Add the flour and stir to combine. Everything in the pot will seize up, but that's OK. Drop the heat to medium-low and cook, stirring often, until the flour turns the color of coffee-with-cream. Add the vermouth and stir well, then start adding the broth 1 cup at a time, stirring constantly, until it looks silky. It should take 6-8 cups.
- Add the pheasant meat and bring this to a simmer. Cook gently until the veggies are soft, about 30 minutes.
- Meanwhile, make the dumpling dough. Mix all the dry ingredients together, then add the melted butter and milk. Stir just to combine -- do not overwork the dough.
- Drop the dough by the teaspoonful into the simmering stew. When all the dough is in, cover the pot and cook over low heat for 15 minutes. It is very important that the stew not boil during this time, or your dumplings will get tough.
- After 15 minutes are up, uncover the pot and add the peas and parsley, stir gently to combine. Let this cook 1-2 minutes, then turn off the heat. Add salt and black pepper to taste, then the heavy cream. Serve at once.
Nutrition Facts : Calories 627 kcal, Carbohydrate 42 g, Protein 46 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 156 mg, Sodium 444 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)
Provided by á-2044
Number Of Ingredients 12
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.
MOM'S SIMPLE DUMPLINGS
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
Provided by Zen K.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g
TENDER PHEASANTS
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
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
ROAST WILD PHEASANT
I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.
Provided by Chuck in Killbuck
Categories Pheasant
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Lightly salt the inside of the bird and rub in with your hand.
- Fill the cavity loosely with your favorite Herbed Suffing.
- Truss the legs and place breast side up on a rack in a roasting pan.
- Place Bacon slices over the breast side by side.
- Roast for approximately 1 1/2 hours, or until tender.
- Check after 75 minutes of cooking.
PHEASANT MULLIGAN WITH DUMPLINGS
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
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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