Name: Pheasant and Dumpling Soup
Ingredients: 3 quart water; 3 pound pheasant pieces; 2 1/2 ounce pheasant base; 1/2 tsp egg shell yellow food dye; 1 onion, chopped; 2 ribs celery, cut on the bias; 3 carrots, diced; 1/2 cup dried parsley; 4 eggs; 1 tsp salt; 1/4 cup milk; 1 tsp baking powder; 1/8 cup dried parsley; flour

Pheasant and Dumpling Soup

Ingredients

3 quarts water
3 pounds pheasant pieces
2 1/2 ounces pheasant base
1/2 tsp egg shell yellow food dye
1 onion, chopped
2 ribs celery, cut on the bias
3 carrots, diced
1/2 cup dried parsley
4 eggs
1 tsp salt
1/4 cup milk
1 tsp baking powder
1/8 cup dried parsley
flour

Instructions

Whip together the eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and deskin the pheasant, then cut meat into bite-sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer.