Pheasant Pot Pie Recipes
PHEASANT POTPIE
A hearty meal in itself, this savory pie features delicious pheasant. Here in central Pennsylvania, that game bird isn't as plentiful as in times past, and so this dish is a real treat. I make it for special occasions. -Tawnya Coyne, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 578 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 778mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 4g fiber), Protein 52g protein.
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