Pheasant Pot Pie
Pheasant Pot Pie is an impressive dinner. Made with 5 lb. pheasant (stewing chicken can be substituted), 3 celery tops, 3 sprigs parsley, 1 medium onion and 10 whole peppercorns, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay leaf, salt and rosemary.
Add 2 quarts water, bring to a boil.
Simmer for 2 hours.
Remove pheasant, cool and remove meat from bones.
Strain stock.
In 2 cups of stock cook carrots and potatoes about 20 minutes.
In a small bowl mix together milk, flour and pepper.
Stir until smooth.
Quickly stir in pot with carrots and potatoes.
Add peas.
Simmer for 8 minutes or until thickened.
Place pheasant pieces in bottom of large casserole.
Pour potato mixture over pheasant.
Cover with pastry. Seal edges around rim of dish.
Cut slash vents in top.
Bake at 425Β° for 20 to 30 minutes or until browned.
π· Perfect Pairings
Complete your meal with these
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