Pheasant Pie Recipe

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Category:	Category: Casseroles & Pasta

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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Pheasant Pie Recipe

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