Pheasant and Dumplings

Name: Pheasant and Dumplings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 pheasant, (6-8 quail or the wings and carcass of a wild turkey); Salt; 2 carrots, (chopped); 2 celery stalks, (chopped); 1 large onion, (chopped); 1/2 a parsnip, (or 1 small parsnip); 2 bay leaves; 2 teaspoons dried thyme; 1 ounce dried mushrooms, (any kind); 4 tablespoons unsalted butter; 2 carrots, (sliced into rounds); 2 celery stalks, (sliced about 1/4 inch thick); 1/2 a parsnip, (or 1 small parsnip, chopped); 4 tablespoons flour; 1/2 cup vermouth or dry sherry; 1 cup fresh or frozen peas; 1 cup chopped parsley; 1/4 cup heavy cream; Salt and black pepper; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons melted butter; 3/4 cup milk

Instructions

Prep:20minCook:2h

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.

Updated at: Thu, 21 Nov 2024 15:06:21 GMT