BLACK BIRD PIE
From soccer24 16 years agoIngredients
- 10 inch pie crust shopping list
- 3 cups Pioneer All Purpose flour shopping list
- 1 teaspoon salt shopping list
- 3/4 cup unsalted butter shopping list
- 6 tablespoons shortening or lard shopping list
- 6 to 8 tablespoons ice water shopping list
- 1 large egg shopping list
- Filling shopping list
- 2 slices bacon shopping list
- 1 large onion chopped shopping list
- 1 cup fresh mushrooms shopping list
- 2 tablespoons butter shopping list
- vegetable oil shopping list
- Pioneer All Purpose flour shopping list
- 4 lbs game bird meat of your choice or poultry (left over Thanksgiving turkey) shopping list
- 1 cup chicken broth shopping list
- 2 medium carrots, peeled and sliced thinly shopping list
- 1/3 cup fresh parsley leaves, finely chopped shopping list
- 1/2 cup white cooking wine shopping list
- 1/6 teaspoon ground mace shopping list
- 1 pinch ground cloves shopping list
- 1 sachet garni shopping list
- salt pepper and garlic to taste shopping list
- gravy shopping list
- 1 ½ cups Pioneer roasted gravy mix shopping list
How to make it
- Crust:
- Mix flour and salt. Cut in butter and lard with pastry blender until the mixture resembles a coarse meal. Sprinkle the cold water over flour mixture and quickly mix in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.
- 1. In a 6-quart dutch oven, sauté the bacon over medium heat until almost crisp. Remove bacon and place on paper towels to absorb excess oil. Add onions and sauté until golden brown. Add the mushrooms and sauté a couple of minutes, being careful not to soften the mushrooms. Remove onions and mushrooms from pan and reserve. Add 2 tbl spoons butter to pot.
- 2. Put some flour seasoned with salt and pepper into a mixing bowl and dredge the bird pieces in flour. Brown the bird pieces in the pot of bacon fat and butter. Add more fat if needed. Remove bird from pot when browned. Add 1/3 cup chicken broth and deglaze pot. Return birds to pot plus mushrooms, onions and crumbled bacon. Top with carrots, potatoes, sachet garni, cooking wine, parsley, and remaining chicken broth. Stir in mace, cloves , salt, pepper, and garlic. Cover and bring to a boil, than reduce heat and simmer gently until the birds are tender, about 30 minutes. Remove the bird and vegetable mixture from dutch oven with slotted spoon, leave sachet. Cool in refrigerator.
- 3. Prepare pie crust.
- 4. Mix gravy according to recipe on package.
- 5. Place bottom crust in baking dish.
- 6. Remove the bird and vegetable mixture from refrigerator, place onto pie pan. Pour gravy over the mixture. The gravy should come almost half way up the pan. If gravy does not cover high enough, add chicken broth or add heavy cream, but do not water down the gravy.
- 7. Cover with the top crust. Place a hole in the center of the crust for a steam vent. Brush the crust with an egg wash.
- 8. Place in a pre heated 400 degree oven for 60 minutes. The crust should be browned and the pie should be bubbling hot.
- 9. Remove and allow to cool.
People Who Like This Dish 4
- clbacon Birmingham, AL
- mark555 Center Of The World Ma' Center Of The World, KS
- albys1 Broomall, Pennsylvania
- soccer24 San Antonio, TX
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The Rating
Reviewed by 1 people-
Can't hunt song birds...sigh...not that I would mind you, (not enough meat) but then again hummmm....easy to find...ops never mind. Sounds great, I happen to have a freezer full of turkey.
mark555 in Center Of The World Ma' Center Of The World loved it
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