PHEASANT AND DUMPLINGS
In many parts of the country, chicken and dumplings is the ultimate comfort food. Making it with wild birds is only a matter of increasing the cooking time. Wild birds work for a living, so some can take hours before the meat falls off the bone. But have faith, it will, in time. If you save the giblets, use the heart, gizzard and neck in the broth; don't use the liver, as it will make the broth cloudy and give it a weird taste. If you are wondering about the cake flour in the dumplings, yeah, it matters. It makes the dumplings much lighter and fluffier. If you can't find it, you can use all-purpose. Do not use bread flour.
Provided by Hank Shaw
Categories Soup
Time 2h20m
Number Of Ingredients 24
Steps:
- Start with the broth. Toss all the broth ingredients into a large stockpot, cover with at least 2 quarts of water (you can save any extra broth for later) and bring to a strong simmer, about 200 degrees if you're checking. Drop the heat to below a simmer -- look for lots of steaming, and just a couple bubbles on the surface -- and let everything cook 20 minutes. Fish out the pheasant and remove the breast meat. Set it aside in the refrigerator and return the rest of the pheasant to the pot. Cook for as long as it takes for the meat to want to fall off the leg bones, from 45 minutes for a pen-raised bird to 2 1/2 hours for an old rooster.
- When the pheasant is done, gently remove it from the broth and let it cool enough to handle. Pick off all the meat from the bones, being sure to remove all those nasty tendons in the pheasant's legs. Put the meat in the bowl with the breast meat. Take the breast meat and shred it, then return everything to the bowl.
- Strain the broth. Using a spider skimmer or slotted spoon, remove as many big pieces of vegetable as you can from the broth. Put a fine-meshed strainer that has a paper towel set inside it over a large bowl or pot. Pour the stock through this. You might need to change paper towels halfway through if it gets too gunked up. Pour the broth into a pot and set it on low heat.
- To make the stew, heat the butter in a large pot or Dutch oven set over medium-high heat. Saute the carrot, celery and parsnip for 3-4 minutes, stirring often. You don't want the veggies to brown. Add the flour and stir to combine. Everything in the pot will seize up, but that's OK. Drop the heat to medium-low and cook, stirring often, until the flour turns the color of coffee-with-cream. Add the vermouth and stir well, then start adding the broth 1 cup at a time, stirring constantly, until it looks silky. It should take 6-8 cups.
- Add the pheasant meat and bring this to a simmer. Cook gently until the veggies are soft, about 30 minutes.
- Meanwhile, make the dumpling dough. Mix all the dry ingredients together, then add the melted butter and milk. Stir just to combine -- do not overwork the dough.
- Drop the dough by the teaspoonful into the simmering stew. When all the dough is in, cover the pot and cook over low heat for 15 minutes. It is very important that the stew not boil during this time, or your dumplings will get tough.
- After 15 minutes are up, uncover the pot and add the peas and parsley, stir gently to combine. Let this cook 1-2 minutes, then turn off the heat. Add salt and black pepper to taste, then the heavy cream. Serve at once.
Nutrition Facts : Calories 627 kcal, Carbohydrate 42 g, Protein 46 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 156 mg, Sodium 444 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)
Provided by á-2044
Number Of Ingredients 12
Steps:
- Place cut up pheasant in large stew pot with water to cover. Add parsley flakes, salt, pepper, bay leaf, and wine. Boil approximately 1 1/2 hours or until tender. Remove pieces from broth. Add cream of chicken soup and butter. Dumplings: In mixing bowl combine Bisquick, milk, and curry powder. Roll out on floured board. Cut in strips and drop in boiling broth. Cook 10 minutes uncovered. Cover and cook 10 more minutes.
PHEASANT MULLIGAN WITH DUMPLINGS
A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Pheasant
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Clean pheasants, cut into serving portions and cover with water in stockpot.
- Add carrots, onions, and cabbage; cook slowly until nearly tender.
- Add potatoes and butter; season to taste with salt and pepper.
- Cook until meat and vegetables are tender.
- Make dumplings; sift flour baking powder and salt together.
- Beat egg, add milk and stir into dry ingredients.
- Drop by spoonfuls into the hot stew and cover the pot tightly.
- Cook for 15 minutes without lifting the cover.
Nutrition Facts : Calories 585.8, Fat 23.4, SaturatedFat 8, Cholesterol 176.1, Sodium 435.1, Carbohydrate 39.2, Fiber 3.5, Sugar 3.9, Protein 51.8
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
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