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.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

Season the pheasant pieces with salt and black pepper.

Step 2

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.

Step 3

In the same pot, add the diced onion, carrots, celery, and parsnips. Cook for 5-7 minutes until softened.

Step 4

Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.

Step 5

Sprinkle the vegetables with 2 tablespoons of flour and stir well to coat.

Step 6

Slowly pour in the chicken stock, stirring constantly to avoid lumps.

Step 7

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.

Step 8

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.

Step 9

Cut the cold butter into the flour mixture until it resembles coarse crumbs.

Step 10

Add the milk gradually, stirring just until the dough comes together. Do not overmix.

Step 11

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.

Step 12

Stir in the frozen peas and chopped parsley. Adjust seasoning with additional salt and black pepper if needed.

Step 13

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.

Step 14

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(5934.3g)

Amount per serving	% Daily Value*
Calories	6933.2

Total Fat 317.7g	0%
Saturated Fat 102.3g	0%
Polyunsaturated Fat 26.5g
Cholesterol 1856.9mg	0%
Sodium 12111.7mg	0%
Total Carbohydrate 306.2g	0%
Dietary Fiber 44.6g	0%
Total Sugars 65.6g
Protein 714.3g	0%

Vitamin D 246.6IU	0%
Calcium 1280.4mg	0%
Iron 51.6mg	0%
Potassium 9655.8mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 41.2%

Carbs: 17.6%