By Tim Kraskey
Savor the flavors of a country farm kitchen in this classic rib-sticking dish
Whether you have a shot-up bird that needs to be chunked up into pieces, a tough old warrior of a rooster that needs some tenderizing, or you are just ready for some down-home goodness, Pheasant Pot Pie is the real meal deal.
1 lb. pheasant meat, chopped into ¼-½ inch pieces
1 cup carrots, chopped into ¼ inch sized pieces or about 4 carrots
½ cup celery, chopped into ¼ inch sized pieces or about 3 ribs
½ cup frozen peas
1 medium onion, chopped into ¼ inch sized pieces
1/3 cup unsalted butter, softened
1/3 cup flour
4 cups chicken stock or broth
2/3 cup milk
1 tsp. sea or kosher salt
½ tsp. fresh ground pepper
½ tsp. celery seed
1 tsp. parsley
½ tsp. poultry seasoning
2 unbaked pie crusts
Preheat oven to 425 degrees.
In a large saucepan, place pheasant, carrots, celery, peas with 2-cups of the stock. Heat to a boil. Turn heat to a slow boil and cook for 15 minutes.
After the meat & vegetables have cooked, drain in a strainer the liquid and set the meat & vegetables aside.
In the same saucepan to make the gravy (sauce), heat the butter and sauté the onions. When the onions are translucent, add the flour and combine to a roux like mixture. Slowly add 2 cups of stock to the roux stirring constantly to remove any clumps. Add the milk and heat to temperature. Return meat & vegetables to the gravy and combine. Turn off heat.
In a 9-inch pie pan place the bottom portion of the crust. Add the meat & vegetable mixture to the pie crust. Cover with the other pie crust. Seal & trim excess edges by crimping with a fork. Cut a few small holes for venting into the crust. Place pie pan onto a cookie sheet and into the oven.
Cook for 30-40 minutes on until crust is golden brown on the top. Remove from oven and let set at least 15 minutes prior to serving.
Yield: 4-8 servings.
Tim Kraskey is a long-time Pheasants Forever supporter from Maple Grove, Minnesota.
This recipe is from Red, White & Everything Else - Wild Game Cooking at its Best.