Quote:
Originally Posted by keavin nelson
Andy,
how about sharing your recipe for the Pheasant Pot Pie?
I grew up on crock pot squirrel stew! With moms biscuits, mmmmmmmgood!
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2 cups chicken broth
1 pound pheasant cut into bite size pieces
1 cup chopped carrots
1 cup sliced mushrooms (optional)
some garlic
Half yellow onion chopped
1 stick carrot chopped
1 bag frozen peas
1/3 cup salted butter
2/3 cup whole milk
Salt and black pepper
1 t dried rosemary
1/2 t dried sage
1/2 t ground celery seed
1 beaten egg white
1 refrigerated pie crust
Preheat oven to 400
Sautee pheasant, mushroom and onion in some oil for 10 minutes, add 1 clove of mashed garlic for flavor and remove it when done. You can remove the onion if you don't like it in your pie. Reserve the drippings and pheasant/mushroom bites (I use just breast from two birds)
Boil the broth and add carrots and celery for 10 minutes, add peas for one or two minutes. Drain and RESERVE THE BROTH, adding the carrots/celery to the pheasant bites
Melt the butter in a saucepan for 5 minutes, medium heat
Stir in the flour continuously, you want a blonde roux here
Pour reserved broth and milk into the flour mixture, stirring constantly
Add pepper, rosemary, sage and celery seed and salt to taste, bringing slowly to a boil and then back to a simmer and stir and watch until it's thickened
Press your pie crust into a pie plate and brush with egg white. Put this in the oven for a few minutes until it just starts to firm up and turn color.
Remove from the oven, and turn heat to 375
Scoop 1/4 of the pheasant/mushroom/veggie mix into the pie plate, then mix the remaining pheasant/mushroom mix into your flour/broth/spice roux.
Pour this into the plate last, cover with the other half of the pie crust, crimp the edges, cut to vent and bake until golden brown all over about 35-45 minutes
Remove, let rest for 20 minutes.
*here's one before I covered it, I like it better with mushrooms