PHEASANT POTPIE

Pheasant Potpie image

Number Of Ingredients 17

2 pheasant (2-1/2 pounds each)
4 cups water
1 medium onion, quartered
1 rib celery, quartered
1 clove garlic, 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 all-purpose flour
1 (16-ounce) jar whole onion, drained
1 (10-ounce) package frozen peas
1-1/2 cups sliced carrots
1 (2-ounce) jar , sliced pimiento, , drained
1/4 cup minced fresh parsley
pie shell for single-crust pie

Steps:

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 and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in a saucepan. Add 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. Add the whole onions, peas, carrots, pimientos, parsley and pheasant mix well. 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves