Pheasant and dumplings from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • sage
  • carrots
  • celery
  • onions
  • butternut squash
  • thyme
  • all-purpose flour
  • chicken stock
  • dried red pepper flakes
  • dry white wine
  • pheasant
  • oyster mushrooms
  • frozen peas
  • celery leaves
  • crusty bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutikazooty on September 20, 2020

    Other viewpoint on same soup. I think pheasant is potentially wasted in a soup that is boiled. Soup tasted good, but hey if you aren’t getting your own wild pheasant, may as well use chicken. Pheasant is a high end item.

  • DKennedy on September 20, 2020

    Amy made this for the main course of our socially distanced Rosh Hashanah. Perfect in every way. I bought a pheasant and it is in the freezer now, I will def. be making this for myself soon. The pheasant elevated the soup, and the addition of fresh peas and sautéed carrots really changed this from a soup into something else, quite marvelous. Wow-y!

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