| Passive Time | 1 H |
| Servings |
Servings
|
Ingredients
Soup
- 2 Tbsp. Butter
- 1 Onion diced
- 3 cloves Garlic minced
- 2 ribs Celery sliced
- 2 Carrots, medium sliced
- 1.5 Tbsp. Chicken Base
- 2 quarts Water
- 1 Pheasant cubed
- 1 or 2 cups Egg Noodles
- Salt & Pepper to taste
Dumplings
- 2 cup flour
- 1/4 tsp. Cayenne Pepper
- 4 tsp. Baking Powder
- 1 tsp. Salt
- 1 Egg
- 2 Tbsp. Butter melted
- 3/4 cup Milk
Ingredients
Soup
Dumplings
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|
Instructions
- 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.
- 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.
- 10 minutes before adding the dumpling batter mix the egg noodles into the soup.
- 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.
- 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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I’ve never cooked with pheasant before – any recommendations on how to handle it or where to get it?
Hi Doug- Fantastic questions!
To answer the question on where to get pheasant the cheapest answer would be to make friends with a hunter and get them to share ;-) The second best answer is to check for nearby pheasant farms- hunting preserves will a lot of times be able to provide you with pre-processed birds.
When it comes to handling pheasant I treat it much the same way as one would chicken. Lots of hand washing. The meat is slightly tougher than chicken meat though, so you want to make sure to not overcook it and to keep it moist.
Hope that helps get you started! Let me know if you need anything else or some good MN recommendations for pheasant sources. – Greta