Pheasant Mulligan With Dumplings - cooking recipe

Ingredients

2 pheasants
2 cups carrots, peeled and diced
2 cups onions, peeled and diced
1 cup cabbage, finely shredded
2 cups potatoes, diced
2 tablespoons butter
salt and pepper
Dumplings
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk

Preparation

Clean pheasants, cut into serving portions and cover with water in stockpot.
Add carrots, onions, and cabbage; cook slowly until nearly tender.
Add potatoes and butter; season to taste with salt and pepper.
Cook until meat and vegetables are tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot stew and cover the pot tightly.
Cook for 15 minutes without lifting the cover.