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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 Ingredients:
2 pheasants (2-1/2 pounds each) |
4 cups water |
1 medium onion, quartered |
1 garlic clove, minced |
2 tablespoons lemon juice |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon ground nutmeg |
3/4 cup king arthur unbleached all-purpose flour |
1 jar (16 ounces) pearl onions, drained |
1 package (10 ounces) frozen peas |
1-1/2 cups sliced carrots |
1 jar (2 ounces) sliced pimientos, drained |
1/4 cup minced fresh parsley |
pastry for single-crust pie |
Directions:
1. 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.
2. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size 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.
3. 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. Yield: 6 servings.
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