Name: Pheasant Potpie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 2 pheasants (2-1/2 pounds each) -; 4 cups water -; 1 medium onion, quartered -; 1 garlic clove, 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 jar (16 ounces) pearl onions, drained -; 1 package (10 ounces) frozen peas -; 1-1/2 cups sliced carrots -; 1 jar (2 ounces) sliced pimientos, drained -; 1/4 cup minced fresh parsley -; Pastry for single-crust pie -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Pheasant Potpie

1. 2 pheasants (2-1/2 pounds each) -

2. 4 cups water -

3. 1 medium onion, quartered -

4. 1 garlic clove, minced -

5. 2 tablespoons lemon juice -

6. 1-1/4 teaspoons salt -

7. 1/2 teaspoon pepper -

8. 1/4 teaspoon Worcestershire sauce -

9. 1/8 teaspoon ground nutmeg -

10. 3/4 cup all-purpose flour -

11. 1 jar (16 ounces) pearl onions, drained -

12. 1 package (10 ounces) frozen peas -

13. 1-1/2 cups sliced carrots -

14. 1 jar (2 ounces) sliced pimientos, drained -

15. 1/4 cup minced fresh parsley -

16. Pastry for single-crust pie -

How to cook deliciously - Pheasant Potpie

1. Stage

In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.

2. Stage

When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the 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.

3. Stage

Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. 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.