Pheasant Mulligan with Dumplings
Warm, hearty, and bursting with rustic flavor, Pheasant Mulligan with Dumplings is the ultimate comfort food that combines tender, slow-simmered pheasant with a medley of root vegetables and fluffy homemade dumplings. This countryside-inspired stew features the rich, gamey taste of pheasant, enhanced by aromatic thyme, bay leaf, and garlic, all brought together in a velvety chicken stock base. The crowning touch is the pillowy dumplings, made from a simple, buttery dough that cooks right on top of the simmering stew, soaking up its savory essence. Perfect for cozy family meals, this recipe is best served steaming hot with a sprinkle of fresh parsley. With keywords like "pheasant stew," "homemade dumplings," and "rustic comfort food," this dish promises a satisfying dining experience for any occasion.
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Recipe Information
Ingredients
- 2 whole (about 2 lbs each, cleaned and cut into pieces) Pheasant
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 medium (peeled and sliced into rounds) Carrots
- 3 (diced) Celery stalks
- 2 (peeled and diced) Parsnips
- 4 cloves (minced) Garlic
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 6 cups Chicken stock
- 2 tablespoons All-purpose flour
- 1 cup Frozen peas
- 2 tablespoons Chopped fresh parsley
- 1.5 cups All-purpose flour (for dumplings)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 3 tablespoons (cubed) Cold butter
- 0.75 cup Milk
Instructions
Season the pheasant pieces with salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the pheasant pieces in batches until browned on all sides. Remove and set aside.
In the same pot, add the diced onion, carrots, celery, and parsnips. Cook for 5-7 minutes until softened.
Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
Sprinkle the vegetables with 2 tablespoons of flour and stir well to coat.
Slowly pour in the chicken stock, stirring constantly to avoid lumps.
Return the browned pheasant pieces to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the pheasant is tender and the flavors are well combined.
While the stew simmers, prepare the dumpling dough. In a medium bowl, whisk together 1.5 cups of flour, baking powder, and 0.5 teaspoon of salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add the milk gradually, stirring just until the dough comes together. Do not overmix.
After the stew has simmered for 1.5 hours, remove the pheasant pieces and shred the meat off the bones. Discard the bones and return the shredded meat to the pot.
Stir in the frozen peas and chopped parsley. Adjust seasoning with additional salt and black pepper if needed.
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed and cooked through.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
