|
|
|
 |
|
|
Pheasant and Dumplings
A Tasty Recipe for Any Upland Birds! |
 |
|
3-4 pheasant breasts
2 15oz. cans cream of mushroom soup
1 egg
1/2 cup milk
1/2 cup dry white wine
2 cups packaged biscuit mix
1/2 cup cooked wild rice
2 cups sliced fresh mushrooms
salt and pepper
flour
butter
|
Salt and pepper the breasts and roll in flour. Brown them in the butter. Place in a roasting pan and stir in 1 can of cream of mushroom soup, wine, and mushrooms. Bake at 350 degrees for 2 hours. For dumplings, mix egg with milk, add the biscuit mix and wild rice. Pour juice from the roasted breasts into an electric frying pan and add 1 can cream of mushroom soup and 2 cans of water. Bring to a boil. Drop on the dumpling mix by Tablespoonfuls, cook for 20 minutes with the vent open. Serve with the mushroom gravy from the frying pan over the pheasant breasts and dumplings.
|
 |
Preparation Time: 2 hours |
Serves: 2-3 |
| Recipe Origin: United States |
|
Submitted by: |
|
Falcon
Minnesota
United States |
|
|
|
|
| This recipe has been viewed 9208 times. |
|
|
|
