Name: Pheasant and Dumplings
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 people
Ingredients: 1 pheasant, (6-8 quail or the wings and carcass of a wild turkey); Salt; 2 carrots, (chopped); 2 celery stalks, (chopped); 1 large onion, (chopped); 1/2 a parsnip, (or 1 small parsnip); 2 bay leaves; 2 teaspoons dried thyme; 1 ounce dried mushrooms, (any kind); 4 tablespoons unsalted butter; 2 carrots, (sliced into rounds); 2 celery stalks, (sliced about 1/4 inch thick); 1/2 a parsnip, (or 1 small parsnip, chopped); 4 tablespoons flour; 1/2 cup vermouth or dry sherry; 1 cup fresh or frozen peas; 1 cup chopped parsley; 1/4 cup heavy cream; Salt and black pepper; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons melted butter; 3/4 cup milk