This Pheasant Stew with Dumplings recipe is great at home or on the campfire. It is a hearty meal with plenty of protein, starch and vegetables. You can also substitute rabbit or squirrel for the pheasant in this recipe. We like to use a Lodge Cast Iron dutch oven but you can use any large pot.
Pheasant Stew with Dumplings Ingredients
Water - 5 cups
Pheasant - 2 breasts and 2 legs
Celery - 2 cups cut into 1" pieces
Chicken Base - 1/4 cup
Potatoes - 4 medium sized
Onions - 1 large sized
Carrots - 2 cups cut into 1/4" pieces
Dry Thyme - 1 tsp
Frozen Peas - 2 cups
Mushrooms - 2 cups cut in half
All Purpose Flour - 1/2 cup
Black Pepper - 1/2 tsp freshly ground
RAKS™ Seasoning (to taste)
For the dumplings we use Bisquick baking mix. All you have to do is use their recipe on the box and we like to add a little bit of salt to the recipe. We also replace a 1/4 cup of milk with chicken broth.
Pheasant Stew with Dumplings Directions
- Add the pheasant, water, celery and chicken base to the dutch oven.
- Season to taste with RAKS™ Seasoning or other seasonings
- Cover and cook over medium heat for 1 hour
- Skim off any fat and remove the meat from the bones (if desired)
- Add potatoes, onions, carrots and thyme.
- Cover and continue to cook on medium heat for 45 minutes
- Place peas, mushrooms, flour and black pepper in a bowl - toss to combine ensuring that there are not any flour lumps
- Add to stew and gently mix
- Cook for 20 minutes on medium heat
- Make your dumplings and place in stew
- Cover and cook for 10 minutes or until dumplings are tender
*You can use chicken stock in place of the water and chicken base, if you wish.
Now get out hunting and harvest some upland fare so you can enjoy this meal! No need to make anything else to go with it.