Pheasant Mulligan With Dumplings Recipe

Name: Pheasant Mulligan With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pheasants; 2 cups carrots, peeled and diced; 2 cups onions, peeled and diced; 1 cup cabbage, finely shredded; 2 cups potatoes, diced; 2 tablespoons butter; salt and pepper; Dumplings; 2 cups flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 egg; 3/4 cup milk

Servings: persons

2 pheasants
2 cups carrots, peeled and diced
2 cups onions, peeled and diced
1 cup cabbage, finely shredded
2 cups potatoes, diced
2 tablespoons butter
salt and pepper
Dumplings
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk

1
Clean pheasants, cut into serving portions and cover with water in stockpot.
2
Add carrots, onions, and cabbage; cook slowly until nearly tender.
3
Add potatoes and butter; season to taste with salt and pepper.
4
Cook until meat and vegetables are tender.
5
Make dumplings; sift flour baking powder and salt together.
6
Beat egg, add milk and stir into dry ingredients.
7
Drop by spoonfuls into the hot stew and cover the pot tightly.
8
Cook for 15 minutes without lifting the cover.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pheasants, 2 cups carrots, peeled and diced, 2 cups onions, peeled and diced, 1 cup cabbage, finely shredded, and more.

Yes, Pheasant Mulligan With Dumplings falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Mulligan With Dumplings

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