Pheasant Pot Pie Recipes

PHEASANT POTPIE

Steps:

• Crust:Combine flours, salt, and sugar in the bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Evenly drizzle with 6 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more cold water). Turn dough out onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw in refrigerator the day before using.)
• Filling:In a large pot, combine pheasants, bay leaf, broth, and enough water to cover (6 to 8 cups). Bring to a boil over high heat, then reduce to a simmer and cook until pheasants are cooked through, about 20 minutes. Transfer pheasants to a plate; let cool. When cool enough to handle, pull meat from bones and cut into 1/2-inch pieces. (You should have about 4 cups meat.) Discard skin and bones.
• Skim fat from broth; return to a boil over medium-high heat. Reduce to 4 cups.
• In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 10 minutes. Add flour and thyme and stir until vegetables are well coated, about 2 minutes. Slowly add reduced broth, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and stir in pheasant meat, peas, pearl onions, and parsley. Season with salt and pepper. Pour filling into a 9-by- 13-inch baking dish.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll dough into a 13-by-16-inch rectangle. Cut two 1-inch-wide strips from long side, and one 1-inch-wide strip from short side. From these strips, cut long, oval feathers. Using a butter knife, score a line along center of each feather (don't slice all the way through). Using a paring knife, cut several short, parallel slices along outer edges of feathers to create fringe. Transfer feathers to freezer. To create herringbone pattern on remaining dough, gently press the tines of a fork into pastry (not going all the way through). Starting from top left corner, make diagonal hatch marks along edge of pastry. Switch direction of fork tines and repeat, creating alternating rows, until entire pastry is covered. Cut a vent in center of dough with a 1-inch round cutter; refrigerate until firm, about 20 minutes. Center dough over filling. Tuck extra dough under while gently pinching to crimp edge. Brush egg wash over dough. Arrange feathers on crust and brush with egg wash. Place dish on a rimmed baking sheet; bake until crust is golden brown and filling is bubbling, 50 to 55 minutes. Let cool 20 minutes before serving.

PHEASANT POTPIE

Steps:

• In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. , Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. 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° for 35-40 minutes or until bubbly and golden.

PHEASANT POT PIE

Steps:

• 1 Preheat oven to 400 degrees F.
• 2 Add pheasant in saucepan and saute with Garlic and onion until cooked through, about 10 minutes. Remove the onion and garlic for those picky eaters that do not like it.
• 3 Bring broth to a boil in a pot; add carrots, and celery and cook about 15 minutes. Add peas to broth and boil for 1 more minute. Drain and reserve broth from pot.
• 4 Melt butter in a separate pot over medium heat about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
• 5 Lower oven temperature to 375 degrees F (190 degrees C).
• 6 Press 1 pie crust into a pie plate and lightly brush with egg white.
• 7 Bake crust in the oven until lightly browned, about 5 minutes.
• 8 Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
• 9 Bake in the oven until top is golden brown, about 40 minutes.

PHEASANT POT PIE

Steps:

• Preheat the oven to 400°F.
• Using a fork, delicately pierce the bottom of one of the pie crusts. This is called "docking" and helps prevent the dough from puffing. Cover the crust with foil and put pie weights or dried beans on the foil to also help reduce puffing. Bake until the edges start to brown, about 15 minutes. Remove the crust from the oven and carefully remove the weights and foil. Turn down the heat in the oven to 375°F, return the crust to the oven, and bake until golden brown, another 10 to 12 minutes. Remove and let the crust cool to room temperature. Set aside until ready to use.
• Heat the stock over medium heat to a gentle simmer. Cut the pheasant breasts into bite-sized pieces, add to the stock, and poach for 3 minutes. Using a slotted spoon, transfer the meat to a shallow bowl. Spoon a little of the stock over top and refrigerate until cold. Remove the stock from the heat.
• Heat a 4-quart Dutch oven over medium-low heat. Add 3 tablespoons of butter, allowing it to melt. Once it's melted, add the carrots, onion, celery, and salt. Cook stirring regularly until the vegetables release their juices and soften, about 5 minutes. Stir in the remaining 2 tablespoons of butter until melted. Stir in the flour so that the vegetables are coated with a thick paste of flour. Cook this mixture for 2 minutes. Slowly pour the reserved stock into this mixture, stirring constantly. Cook for another 5 minutes, making sure to stir the pot well to prevent sticking. Add to this mixture the lavender, thyme, zest, and juice of the lemon.
• In a small bowl, whisk the egg yolks with the cream. Whisk about ⅓ cup of the hot filling into the bowl to temper the egg yolks. Whisk this egg mixture into the Dutch oven with the sauce. Remove the pan from the heat and add the diced pheasant breast and reserved juices, as well as the frozen peas. Adjust the seasoning with additional salt and pepper to taste.
• Spoon the filling into the bottom of the baked pie crust. Carefully place the second pie crust on top of the filling and bottom crust. Use a fork to seal the top crust to the bottom crust and then cut 4 slits in the crust with a sharp knife. This will allow steam to escape during baking. Brush the top with a very small amount of cream to encourage better browning.
• Bake until the filling is bubbling and top is golden brown, approximately 50 minutes. Remove the pie from the oven and allow it to rest for at least 25 minutes before serving.