Creamed Pheasant and Dumplings

Ingredients

Six Pheasant breast
Two cups of heavy whipping cream
Two eggs beaten with small amount of salt, pepper,
and garlic salt
One medium yellow onion
One cup or more of “Frying Magic”
Dip the pheasant breast in the egg mixture and the
coat with “Frying Magic”
Fry in a little oil to brown the coating. Put in a
roaster and cut the onion on top. You can add more
salt and pepper and garlic salt if you like more, we
do. Pour the cream over the top and bake at 300 for
two hours.
Five red potatoes
One small yellow onion
Your favorite bun dough recipe

Roll your bun dough into small balls about the size of a ping pong ball, let rise to about double in size

Fry potatoes and onions in a deep fry pan or electric fry pan, salt and pepper to taste. After you have some crispy potatoes, move them to one side of your pan. Put in your dough and layer on top of potatoes. Add enough water to about half of the pan. Bring the water to a boil and cover. Turn down the heat and let cook for about 20 to 25 minutes. DO NOT remove the cover until you can hear the sizzle of frying potatoes and dumplings.