Pheasant pie - united states

1 servings

Ingredients

Quantity Ingredient
1 large Pheasant
1 Bay leaf
1 StaLk of celery-sliced
6 Peppercorns
1 teaspoon Salt
½ cup Butter
1 Box pastry mix
1 cup Light cream
⅛ teaspoon Pepper
¼ teaspoon Salt
1 pounds Can pearl onions
4 ounces Sliced mushrooms
1 pack Frozen peas
2 cans Sliced pimentos

Directions

Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns and one tablespoon of salt. Bring to a boil, cover and simmer for two or three hours or until pheasant is tender.

Remove meat from bones and strain broth. Melt butter in a sauce pan, add flour and stir until blended. Gradually add two cup of the broth, stirring constantly. Add cream, salt and pepper. Cook until thick.

Arrange pheasant pieces, onions, peas, mushrooms and pimentos in a two quart casserole. Add sauce to within one inch of top. Prepare pastry circle a half inch larger than the casserole and place over pheasant mixture, edge of pastry under and pressing the casserole with a fork or a spoon. Garnish top with leaf shaped pastry cutouts.

Bake in preheated 450 oven fifteen minutes or until crust is golden brown.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:24) (159) Fido: Cooking

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