Pheasant and Dumplings Soup Recipe

Hot comfort soup- dumplings and pheasant

It’s winter in Minnesota, which means below zero temperatures and a crazy desire for piping hot comfort food. Nothing is quite as comforting on a cold day as hot soup with dumplings.

Yesterday marked the last day of pheasant hunting season, so I wanted to do something special with one of the birds that have helped to fill our freezer. A chicken and dumplings soup easily became a delicious pheasant and dumplings soup that not only filled our bellies, but also  made the house smell oh so good!

Pheasant and Dumplings Soup

Pheasant dumpling soup recipe
The best thing about soup, after the comfort factor, of course. Is that most of the cooking is passive time- just letting the flavors simmer together. It’s fantastic.

Start your soup by melting butter in a stockpot and allowing the garlic and onions to slowly cook until they’re translucent. Then add the carrots and celery- allowing all of those flavors to simmer together slowly for about 5 minutes.

Cubed Pheasant
Cube up the pheasant into bite-size pieces (make sure to remove any buckshot from your bird at this time). Throw the cubed pheasant into the stock pot to lightly brown. Then add the chicken broth or chicken base/bullion cubes with water.

Note: I used chicken base in the recipe and then added water because I like to have more control over the chicken flavor and sodium levels in my soup, but broth or bullion work perfectly as well. If you are using chicken broth please remember to eliminate the water and chicken base from the recipe. Use 2 quarts of broth (or any combination of water and broth that equals 2 Qts. that you would like).

Pheasant and dumpling comfort food served with beer

Allow the soup to simmer for at least an hour. About half an hour before you’re going to serve add in the egg noodles and start mixing up the dumplings. Add the dumplings and allow the pheasant and dumpling soup to simmer covered for another 10 to 15 minutes (or until the dumplings are cooked through).

Serve. Enjoy! And stay warm!


Print Recipe
Pheasant Dumpling Soup
Pheasant dumpling soup recipe
Cuisine Soup, Wild Game
Passive Time 1 H
Cuisine Soup, Wild Game
Passive Time 1 H
Pheasant dumpling soup recipe
  1. In a large stock pot melt butter over medium heat. Add minced onions and garlic. Cook until onions become translucent. Add celery and carrots. Cook for 5 minutes. Add pheasant to the stockpot and lightly brown on all sides- no more than 1 minute per side.
  2. Add the chicken base and water (or chicken stock). Bring to a boil, lower heat and allow soup to simmer for at least 1 hour. Add salt and pepper to taste.
  3. 10 minutes before adding the dumpling batter mix the egg noodles into the soup.
  4. Mix up the dumplings. Add together all dry ingredients- flour, baking powder, salt and cayenne pepper. Add wet ingredients and stir together. It should be a moist, stiff batter- if not all the dry ingredients are moist add another 1/4 of milk.
  5. Drop dumpling batter into the pheasant soup by the spoonful until all the batter covers the soup. Cover the pot and allow to sit and cook for an additional 10 to 15 minutes or until dumplings are completely cooked through.
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5 Thoughts on “Pheasant and Dumplings Soup Recipe

  1. LaurenNo Gravatar on January 6, 2015 at 3:04 pm said:

    One of my favorites!!

  2. Megan WareNo Gravatar on January 7, 2015 at 9:30 am said:

    Oh dumplings, one thing I love but have never attempted– for fear that I could not do my grandmother justice. Why do you make them sound so easy?! Dumplings are officially going on my to-do list. I’ll save them for when we get a cold spell here in Texas!

    • Greta AlmsNo Gravatar on January 8, 2015 at 4:30 pm said:

      Megan- I felt the same way about dumplings forever too, but they shockingly are actually easy to make AND taste good! I sure hope you don’t get a cold spell in TX like we have here in MN right now- it’s painful!!

  3. ShannonNo Gravatar on January 8, 2015 at 1:38 pm said:

    This looks so delicious!! I must try it… but with chicken. :)

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