Ingredients: |
Ingredients: 2 lbs. pheasant pieces
1 Rutabaga in small chunks
10 cups water
2 stalks celery, cut into 3 inch lengths
1 small onion, quartered
1/2 teaspoon whole peppercorns (25)
2 bay leaves
Crust:
2 cups all purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
1 tablespoon vinegar
2 to 3 tablespoons cold water
Or
I use Pillsbury crust in a box
1 cup frozen mixed vegtables
2 tablespoons cornstarch
1 teaspoon dried basil leaves
1 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
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Directions: |
Directions:In 6 quart Dutch oven or stockpot, combine pheasant pieces, 10 cups water, rhutabaga, celery, onion, peppercorns and bay leaf. Bring to a boil over medium high heat. Reduce heat to low. Cover. Simmer for 45 minutes or until meat is tender. Cool completely.
Heat oven to 350º. In small mixing bowl, combine flour and salt. Using pastry blender, cut in shortening until partices resemble coarse crumbs.
Add vinegar. Mix well. Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Shape dough into ball. Cover bowl with plastic wrap. Chill 15 minutes. Divide dough in half. On lightly floured surface, roll half of dough into 12-inch circle. Fit circle into 9" pie plate. Set aside.
Remove pheasant pieces from broth. Remove meat from bones. Also remove the 25 whole peppercorns Discard bones and peppercorns. Shred meat. Strain enough broth to equal 2 cups. Set aside. Strain and reserve remaining broth for future use. Spoon meat into prepared pie plate. Spread mixed vegetables evenly over meat. Set aside.
In 1 quart saucepan, combine cornstarch, basil, seasoned salt and ground pepper. Blend in 2 cups strained broth. Bring to a boil over medium heat. Cook for 1 to 2 minutes or until sauce is thickened and translucent, stirring constantly. Pour sauce over vegetable and meat.
On lightly floured surface, roll remaining dough tnto 11 " circle. Cut vents in circle with 1 inch cookie cutters or slit with sharp knife. Place circle over filling. Roll edges of bottom and top crusts together. Flute edges or press together with tines of fork to seal. Bake for 50 minutes to 1 hour, or until crust is deep golden brown. |
This recipe for Pheasant Pie is from