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PHEASANT AND DUMPLING SOUP

3 qts water
3 lbs pheasant pieces
2 1/2 oz pheasant base
1/2 tsp egg shell yellow food dye
1 onion, chopped
2 ribs celery, cut on the bias
3 carrots, diced
1/2 cup dried parsley

4 eggs
1 tsp salt
1/4 cup milk
1 tsp baking powder
1/8 cup dried parsley
flour

Whip together the eggs, salt, baking powder, milk and parsley. Add
flour, 1/4 cup at a time, until a heavy batter forms. Dough should
be silky, not glossy. Use a wet teaspoon to drop the dough into
boiling water. The size of the dumpling can be adjusted by the
amount of dough dropped from the teaspoon. Boil dumplings for 20
minutes. Test dumplings for size and consistency. If dough is too
runny, add more flour.

Combine water, base and pheasant to a boil until the meat is tender.
Remove from the heat. Remove the meat, strain the broth and add
food color. Debone and deskin the pheasant, then cut meat into
bite-sized pieces and reserve. Add the remaining ingredients and
allow to simmer 15 minutes. Prepare the dumplings as described
above. Drop dumplings into the soup and simmer for 20 minutes
longer.

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