Pheasant Pot Pie

click on image to enlarge

 

Assemble the following:

A couple of whole pheasant breasts cut into pieces

Celery, garden potatoes, green beans, carrots and peas 

2 c of frozen pearl onions (thawed)

Butter

Flour

1 egg

About three cups of low-sodium chicken stock (low-sodium has more chicken flavor)

1 ½ cups of cream

Olive oil, chopped garlic, cracked pepper, sea salt and Penzeys cracked Spanish rosemary

2 frozen pie crusts (the kind that you unroll) - thaw to room temperature

2 pie tins

Sauté the pheasant pieces along with olive oil, garlic and salt and pepper to taste. Cook until well browned.  Set aside. 

Chop the potatoes, carrots and celery and par-cook.  Not soft and mushy.  Go for blanched.  You’ll want enough to fill a couple of pie tins.

Preheat oven to 375 degrees.

Heat the stock in the microwave.  In a sauce pot melt 5T of butter.  Whisk in ½ c of flour.  Add the stock and the cream.  Continue to whisk and bring to a boil until thickened.

Divide the cooked pheasant and the veggies and add to the pie tins.  Sprinkle with rosemary, sea salt and fresh cracked pepper. Ladle-in the cream mixture.

Drape the pie plate with your pie crust and crimp the edge to seal. Cut some vents in the dough.

Beat an egg with 2T of water and brush the top of the crust.

Bake for 40 minutes or until golden brown.

Serve with a bold red wine.

Makes two pies.

Don’t hunt?  Substitute boneless, skinless turkey or chicken breast.