PHEASANT, LEEK & BACON PIE
Don't be scared of cooking game - you can cook pheasant breasts as you would chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.
- Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.
Nutrition Facts : Calories 777 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 2.75 milligram of sodium
PHEASANT POT PIE
He hunts them and brings them home and I cook em'. This is a great easy way to eat pheasant. It is really good and no one even knows it's pheasant. Just watch out for the shot! Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.
Provided by Dani Forsey Brown
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
- Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C).
- Press 1 pie crust into a pie plate and lightly brush with egg white.
- Bake crust in the oven until lightly browned, about 5 minutes.
- Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
- Bake in the oven until top is golden brown, about 40 minutes.
Nutrition Facts : Calories 698.7 calories, Carbohydrate 54.3 g, Cholesterol 62.3 mg, Fat 43.5 g, Fiber 5.9 g, Protein 22.3 g, SaturatedFat 14.1 g, Sodium 967.3 mg, Sugar 4.3 g
PEASANT'S PIE
Steps:
- 1. Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
- 2. Remove from heat.
- 3. Stir in spinach and 2 cups gravy.
- 4. Spoon this filling into a 9x12 backing dish.
- 5. Spread 3 cups of mashed potatoes over the top.
- 6. Sprinkle with a small amount of paprika.
- 7. Bake 30 minutes at 350 degrees.
- 8. HINTS: any vegetables can be used, and frozen works also.
- 9. Use about 8 cups chopped vegetables total.
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- To make the pastry, sift the flour and semolina with a good pinch of salt, then rub in the butter with your fingers (or pulse in a food processor) until it resembles breadcrumbs. Quickly mix in the egg yolk and just enough cold water to bring the dough together (about 1-2 tbsp), then shape into a disc, wrap in cling film and chill.
- Dust the pheasant chunks in 2 tbsp of the flour, seasoned. Heat a little of the olive oil in a heavy-based frying pan. Brown the pheasant in batches, adding more oil if needed, then set aside in a bowl.
- Add the bacon to the pan and fry for a couple of minutes until almost crisp, then add the mushrooms and fry for a couple minutes more. Remove the mushrooms and bacon with a slotted spoon and set aside with the pheasant. Add 1 tbsp oil to the pan and gently fry the onion for 5 minutes, then add the garlic and cook for a further minute or until softened. Remove with a slotted spoon and add to the bowl.
- Melt the butter in the pan and stir in the remaining tablespoon of flour. Slowly add the Madeira and stock, stirring continuously until it forms a smooth sauce. Add the juniper berries and thyme, then simmer for a minute or two, stirring to deglaze the bottom of the pan. Stir the sauce into the contents of the bowl and allow to cool.
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