| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Pheasants (young) |
| 2 |
c |
Carrots, diced |
| 1 |
c |
Onion, diced |
| 1 |
c |
Cabbage, finely shredded |
| 2 |
c |
Potatoes, diced |
| 2 |
tb |
Fat |
|
|
Salt |
|
|
Pepper |
| 2 |
c |
Flour, sifted |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
INSTRUCTIONS
DUMPLINGS
Clean pheasants, cut into serving portions. Place in a stewing kettle and
cover with water. Add carrots, onions and cabbage and cook slowly until
nearly tender. Add potatoes, fat, salt and pepper. Cook until meat and
vegetables are tender.
Dumplings: Sift flour, baking powder and salt together; beat eggs, add
milk and stir into dry ingredients adding more milk if necessary to form a
drop batter. Drop by tablespoon into hot mulligan and cover kettle tightly.
Cook for 15 minutes WITHOUT LIFTING THE LID.
Source: Wild Game Cooking
Arnprior & District
Fish & Game Club
Posted to MM-Recipes Digest V3 #283
Date: Tue, 15 Oct 1996 21:36:12 -0400
From: Rod Grant <rodgrant@magi.com>
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”