2 cut up pheasants
1/2 tsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
4 tbsp. white wine
1 can cream of chicken soup
4 tbsp. butter

Place cut up pheasant in large stew pot with water to cover. Add parsley flakes, salt, pepper, bay leaf, and wine. Boil approximately 1 1/2 hours or until tender. Remove pieces from broth. Add cream of chicken soup and butter.

DUMPLINGS:

1 1/2 c. Bisquick
1/2 c. milk
Dash curry powder

In mixing bowl combine Bisquick, milk, and curry powder. Roll out on floured board. Cut in strips and drop in boiling broth. Cook 10 minutes uncovered. Cover and cook 10 more minutes.