Recipe - Pheasant Mulligan With Dumplings

2 Pheasants (young)
2 cup Carrots, minced
1 cup Onion, minced
1 cup Cabbage, finely shredded
2 cup Potatoes, minced
2 tablespoon Fat
Salt
Pepper

DUMPLINGS
2 cup Flour, sifted
3 teaspoon Baking powder
One half teaspoon Salt
1 Egg
Three fourths cup Milk

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 MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 21:36:12 0400

From: Rod Grant rodgrant@magi.com