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Pheasant and Dumplings
A Tasty Recipe for Any Upland Birds! |
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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
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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.
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Preparation Time: 2 hours |
Serves: 2-3 |
| Recipe Origin: United States |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 9122 times. |
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