Wild Game Wednesday - Stewed Pheasant with Sage Dumpings

Here we are, Wild Game Wednesday's, presidential election edition.  I'm looking forward to us making this soon.  I reckon I need to get out pheasant hunting.  It's been a couple of years since I chased pheasants, but I love hunting them.

Stewed Pheasants With Sage Dumpings

Pheasants
2 large pheasants, cut up as for frying	1 1/2 tsp. salt
2 carrots, thinly sliced	1/2 tsp. pepper
2 medium onions, thinly sliced	1/2 tsp. mace
1 rib celery with leaves, chopped	2 tsp. mushroom catsup or Worchestershire sauce
1/2 tsp. savory	1/2 cup white wine
1/2 tsp. marjoram
Dumplings
2 cups flour	1 tsp. rubbed sage
3 tsp. baking powder	2 eggs
1 tsp. salt	2/3 cup milk

1. Place pheasant pieces and the remaining pheasant ingredients in a casserole and add just enough boiling water to cover. Bring to a boil, cover, and simmer for 1-1 1/2 hours.
2. When pheasant pieces are tender, remove them but keep warm in a pot with a little sauce. Make the dumplings while the broth continues to bubble. Thicken broth, if you have decided it needs thickening, with flour and cold water paste.
3. Stir the flour, baking powder, salt, then stir in the sage, being sure to distribute it evenly.
4. Beat the eggs with the milk and stir into the flour mixture. Drop spoonfuls of the dough into the boiling broth. Cover and cook gently for 15 minutes. Do not lift lid to peek.
5. Arrange pheasant pieces on a platter, surround with the dumplings, pour over some of the sauce, and serve remainder in a sauceboat.