Pheasant And Dumplings

Ingredients

• 2 whole pheasants
• 2 1/2 quarts of chicken stock
• 5 cloves of garlic

For the dumplings

• 2 cups all purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk

Directions

1. Place the two pheasants and the garlic in a large pot and add the stock, bring to a boil then turn down to a simmer and cook until the meat easily falls off the bone, about 2 hours.
2. Pick all the meat off the bones and reserve the stock in the large pot.
3. Mix together the dumplings making sure they are not too thin and and keep some form.
4. Bring the remaining stock back up to a boil and add spoonfuls of the dumpling mix until all the batter is used.
5. Return the meat to the pot and cover, cooking for an additional 10 minutes on a low simmer.

Season with salt and pepper