Recipe
Pheasant Potpie Recipe
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Spinach1948 / All my dishes 1 month, 1 week ago
A hearty meal in itself, this savory pie features deilcious pheasant. This is a change from the triditional potpie. Adapted from Tawnya Coyne posted in Taste of Home Feb/Mar of 1995.
Prep:90m Cook:35m Servings:6
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 Spinach1948 |
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Ingredients
- Ingredients:
- 2 Pheasants ( 2 ½ pounds each )
- 4 cups water
- 1 medium onion, quartered
- 1 celery rib, quartered
- 1 garlic clove, minced
- 2 Tbs. lemon juice
- 1 ¼ tsp. Salt
- ½ tsp. Pepper
- ¼ tsp. Worcestershire sauce
- 1/8 tsp. Ground nutmeg
- ¾ cup all-purpose flour
- 1 jar ( 16-oz ) whole onions, drained
- 1 package frozen peas
- 1 ½ cups sliced carrots
- 1 jar ( 2-oz ) sliced pimientos, drained
- ¼ cup minced fresh parsley
- Pastry for single-crust pie
Directions
- Preheat oven at 425.
- In a large saucepan or dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove pheasants; cool. Remove meat from bones an set aside. Strain broth, discarding vegetables. Measure 3 ½ cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove ½ cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil I minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into a 2 ½ 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.
- Serving size: 1 6th of pie
- Calories per serving: 578, Fat: 17g Cholesterol: 131mg, Sodium: 778mg, Carbohydrate: 53g,
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sandygalesmith 1 month ago said:
Could you please tell me what Pheasants is?I just don't know what it is.That's all.No no.I'm not tryen to sound rude or any thing.I'm just curious that's all.
victoriaregina 3 weeks, 6 days ago said:
I love pheasant! great recipe.