Crockpot Pheasant and Dumplings
Delicious pheasant and dumplings. Throw it in a crockpot, forget about it, and comeback and enjoy it!
Servings: 12
Equipment
Ingredients
- 2 lbs pheasant breasts*
- 1 sweet onion diced
- 2 fresh cloves of garlic minced
- 2 10 oz cans of cream of chicken soup
- 3 C chicken broth
- 1 tsp poultry seasoning
- 1 tsp dried parsley
- 1 tsp black pepper
- ½ tsp sage
- 1 package 8 count refrigerated biscuit dough
Instructions
- Add all ingredients EXCEPT dough and meat to crockpot. Stir to combine.
- Place meat in the mixture making sure it is all covered with the liquid.
- Cook on high for 3 hours or low for 6 hours.
- When the meat is cooked through and tender (~3 hours on low or 6 on high), shred it or remove to a cutting board and cut it into bite size pieces to make it easier. Stir to combine.
- Open your biscuits.
- Press individual biscuits flat with the palm of your hand.
- Cut biscuits into narrow strips (I use a pizza cutter). Add to the slow cooker and stir.
- Cover and cook on high for 1 hour or until biscuits are cooked (light and fluffy).
- Enjoy!
Notes
* If you do not have enough breasts, that is perfectly okay. Use the legs and when it says to cut up the meat, debone and remove all tendons.