Pheasant pot pie - england

1 servings

Ingredients

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Directions

Keywords: Pheasants Forever, Pot pies, Potato, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Cut pheasant, which has been hung for four days, into serving pieces and remove skin. Parboil the pheasant for twenty minutes, in just enough water to cover the bird. Add a small onion thinly sliced, one bay leaf, two cloves, one spring of thyme, one carrot thinly sliced and salt and pepper to taste. Remove the pheasant pieces and reduce the stock over a hot fire to one half its original quantity. Make twice as much biscuit dough reserving half to make a fairly thick crust for the pie and cutting the rest into small rectangles. Butter a deep dish and line it with the slices of lean and trimmed ham. Arrange the pieces of pheasant in the dish scattering among them the rectangles of biscuit dough, four potatoes diced and a half pound of cooked button mushrooms. Pour the reduced stock and two tablespoons of Madeira Wine over the filling and add a bay leaf. Dot with butter and flour and cover the pie with the biscuit dough, cutting a few slots in the crust. Bake for one hour in a preheated 350 oven and serve hot with wine jelly and lemon slices.

Submitted By SALLIE KREBS On 07-10-95

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