Easy Campfire Pheasant and Dumplings
When we make a pot of dumplings at home with wild turkey or squirrel, I'm all about homemade dumpling dough and canned wild turkey broth. But every now and then we get a craving for a pot of dumplings at camp, when we don't have all day or a full kitchen's worth of supplies to make it happen.
We used pheasant for this one, but the same recipe works with turkey, rabbit, squirrel, dove, or any other upland game birds.
2 to 3 pounds boneless, skinless pheasant breasts
1 stick butter
Cavender's Greek seasoning
Salt and pepper
2 quarts water
2 tablespoons powdered chicken base
2 cans jumbo biscuits
1 cup Kentucky Kernel seasoned flour (or your favorite seasoned flour mixture)
Start by deboning the pheasant breasts.
Add the pheasant to the pot with the melted butter. Cook for 10 to 15 minutes, stirring occasionally, until the pheasant has browned lightly on all surfaces. Add 2 quarts water, and cook until the water is just below a boil. Add 2 tablespoons of powdered chicken base, a handy item to have in your camp kitchen box for adding a rich flavor to any soup or stew. Stir to dissolve the chicken base into the water. Place a lid on the pot and adjust the height of your pot or fire to bring the mixture to a simmer. Cook for 90 minutes.
Once both cans of biscuits have been cut into dumpling-sized strips and the pheasant has simmered until tender, add the dumplings to the pot a few at a time, stirring to blend as you do, until all dumplings are in the pot.
Return the lid and simmer, stirring every 15 minutes or so, for another hour until the dumplings have plumped and cooked through and the broth has thickened into a rich gravy.