|Olive oil||1 Tablespoon|
|Onions||2 , minced|
|Green peppers||2 , minced|
|Garlic||1 Clove (5 gm), minced|
|Parsley sprigs||2 , minced|
|Hot water||1 Cup (16 tbs)|
Cut pheasant in small pieces, strip breast meat from the bones.
Dip in flour, season with salt and pepper.
Brown in olive oil.
When brown, remove pheasant from oil.
Add minced onions, pepper, garlic, herbs, and hot water to oil, and stir until well blended.
Return pheasant to pan, cover, and simmer, for 1 hour.
Remove bird, thicken gravy, and add dumplings.
Serve on large platter surrounded by dumplings and garnishes.