Pheasant pot pie

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Nick Seiter

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Ingredients:

2 pheasants, 4 cups water, 1 medium onion - quartered, 1 celery rib - quartered, 1 garlic clove - minced, 2 tablespoons lemon juice, 1-¼ teaspoons salt, ½ teaspoon pepper, ¼ teaspoon Worcestershire sauce, 1/8 teaspoon ground nutmeg, ¾ cup all-purpose flour, 1 jar whole onions - drained, 1 package (10 ounces) frozen peas, 1-½ cups sliced carrots, 1 jar (2 ounces) sliced pimentos - drained, pastry for a single-crust pie.

Directions:

In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic, then bring to a boil. Reduce heat, cover and simmer for 60 minutes or until tender. Remove meat and cool. De-bone and set aside. Strain broth, discarding vegetables. Measure 3-½ cups broth and place in a saucepan. Add lemon juice, salt, pepper. Worcestershire sauce and nutmeg. Remove ½ cup and stir in flour. Bring broth in a saucepan to a boil. Add flour mixture, boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos and pheasant - mix well. Spoon into a 2-½ quart baking dish. Roll pastry to fit dish. Place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees for 35 to 40 minutes or until golden brown.

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