How to Make Pheasant and Dumplings

The meat from a pheasant goes wonderfully with dumplings.

There are plenty of recipes you can make with pheasant, a wonderfully delicious bird. Pheasant and dumplings has an Old West feel and flavor to it. It combines the succulent game bird with tender dumplings and plenty of gravy. Making pheasant and dumplings is very easy and doesn't take a lot of time. If you can't find pheasant, you can also make this recipe using chicken.

Things You'll Need

• 3 pheasant breasts, bones removed
• 2 10.75 oz. cans golden mushroom soup
• 1 medium onion
• Flour
• 1/2 cup oil, shortening or bacon drippings
• 2 cups Bisquick
• 1 teaspoon baking powder
• 6 eggs
• 2/3 cup milk
• Frying pan
• Medium-to-large roasting pan

Instructions

1. Roll the pheasant breasts in flour.

2. Heat the oil, shortening or bacon drippings in pan.

3. Fry the breasts in the pan until brown on all sides.

4. Mix the soup with a can of water in the roasting pan over low heat.

5. Chop the onion and add it to the soup mixture.

6. Put the pheasant breasts in the soup and heat to boiling. Boil for 5 minutes.

1. Mix Bisquick, eggs, baking powder and milk together and drop by spoonfuls onto pheasant mixture.

2. Lower the heat and cook for 20 minutes, uncovered.

3. Cover the roasting pan and cook for 20 more minutes.

4. Check the dumplings; if they have any shiny spots, cook until the spots disappear.

5. Place the breasts and dumplings in a serving bowl and cover with your favorite gravy.

Tips & Warnings

• A brown gravy or chicken gravy goes best with this recipe.

• While the roaster is covered and the dumplings are being cooked, do not take off the lid.

References

• Gail Johnson; Mandan, North Dakota