Pheasant Mulligan With Dumplings

Ingredients

• 2 pheasants
• 2 cups carrots, peeled and diced
• 2 cups onions, peeled and diced
• 1 cup cabbage, finely shredded
• 2 cups potatoes, diced
• 2 tablespoons butter
• salt and pepper

Dumplings

• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk

Directions

1. 1

   Clean pheasants, cut into serving portions and cover with water in stockpot.

2. 2

   Add carrots, onions, and cabbage; cook slowly until nearly tender.

3. 3

   Add potatoes and butter; season to taste with salt and pepper.

4. 4

   Cook until meat and vegetables are tender.

5. 5

   Make dumplings; sift flour baking powder and salt together.

6. 6

   Beat egg, add milk and stir into dry ingredients.

7. 7

   Drop by spoonfuls into the hot stew and cover the pot tightly.

8. 8

   Cook for 15 minutes without lifting the cover.