- 1). Roll the pheasant breasts in flour.
- 2). Heat the oil, shortening or bacon drippings in pan.
- 3). Fry the breasts in the pan until brown on all sides.
- 4). Mix the soup with a can of water in the roasting pan over low heat.
- 5). Chop the onion and add it to the soup mixture.
- 6). Put the pheasant breasts in the soup and heat to boiling. Boil for 5 minutes.
- 1). Mix Bisquick, eggs, baking powder and milk together and drop by spoonfuls onto pheasant mixture.
- 2). Lower the heat and cook for 20 minutes, uncovered.
- 3). Cover the roasting pan and cook for 20 more minutes.
- 4). Check the dumplings; if they have any shiny spots, cook until the spots disappear.
- 5). Place the breasts and dumplings in a serving bowl and cover with your favorite gravy.
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