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Pheasant and Dumplings
A Tasty Recipe for Any Upland Birds!
3-4 pheasant breasts
2 15oz. cans cream of mushroom soup
1 egg
1/2 cup milk
1/2 cup dry white wine
2 cups packaged biscuit mix
1/2 cup cooked wild rice
2 cups sliced fresh mushrooms
salt and pepper


Salt and pepper the breasts and roll in flour. Brown them in the butter. Place in a roasting pan and stir in 1 can of cream of mushroom soup, wine, and mushrooms. Bake at 350 degrees for 2 hours. For dumplings, mix egg with milk, add the biscuit mix and wild rice. Pour juice from the roasted breasts into an electric frying pan and add 1 can cream of mushroom soup and 2 cans of water. Bring to a boil. Drop on the dumpling mix by Tablespoonfuls, cook for 20 minutes with the vent open. Serve with the mushroom gravy from the frying pan over the pheasant breasts and dumplings.
Preparation Time: 2 hours Serves: 2-3
Recipe Origin: United States
Submitted by:
United States
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