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Pheasant Pie Recipe

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This recipe for Pheasant Pie, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Keller
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 3 to 4 lb. pheasant
1 bay leaf
1 stalk celery
6 peppercorns
1 T salt
1/2 cup butter or margarine
1/2 cup flour
1 cup half & half
1/2 tsp pepper
1/2 tsp salt
1/2 pound pearl onions, peeled
1/4 lb. fresh mushrooms, sliced
1 2 oz jar chopped pimentos
1 10 oz package frozen peas
pastry for 9 inch pie

Directions:
Directions:
Preheat oven to 450 degrees

Place pheasant in a large saucepan and cover with water. Add bay leaf, celery, peppercorns and 1 T salt. Cover and cook over low heat about 2 hours or until tender. Remove meat from bone and strain broth.

Melt butter in medium saucepan. Add flour and stir until blended. Gradually add 2 cups of broth, stirring constantly. Stir in cream, pepper and salt. Cook until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimentos in a 1 quart casserole. Add sauce to within 1 inch of top. Arrange pastry shell over mixture; seal edges and cut steam vents. Bake for 25 minutes or until crust is golden brown

 

 

 

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