Pheasant Pot Pie Food

PHEASANT POTPIE

Steps:

• 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. , 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. , 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.

PHEASANT POTPIE

Steps:

• Crust:Combine flours, salt, and sugar in the bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Evenly drizzle with 6 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more cold water). Turn dough out onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw in refrigerator the day before using.)
• Filling:In a large pot, combine pheasants, bay leaf, broth, and enough water to cover (6 to 8 cups). Bring to a boil over high heat, then reduce to a simmer and cook until pheasants are cooked through, about 20 minutes. Transfer pheasants to a plate; let cool. When cool enough to handle, pull meat from bones and cut into 1/2-inch pieces. (You should have about 4 cups meat.) Discard skin and bones.
• Skim fat from broth; return to a boil over medium-high heat. Reduce to 4 cups.
• In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 10 minutes. Add flour and thyme and stir until vegetables are well coated, about 2 minutes. Slowly add reduced broth, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and stir in pheasant meat, peas, pearl onions, and parsley. Season with salt and pepper. Pour filling into a 9-by- 13-inch baking dish.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll dough into a 13-by-16-inch rectangle. Cut two 1-inch-wide strips from long side, and one 1-inch-wide strip from short side. From these strips, cut long, oval feathers. Using a butter knife, score a line along center of each feather (don't slice all the way through). Using a paring knife, cut several short, parallel slices along outer edges of feathers to create fringe. Transfer feathers to freezer. To create herringbone pattern on remaining dough, gently press the tines of a fork into pastry (not going all the way through). Starting from top left corner, make diagonal hatch marks along edge of pastry. Switch direction of fork tines and repeat, creating alternating rows, until entire pastry is covered. Cut a vent in center of dough with a 1-inch round cutter; refrigerate until firm, about 20 minutes. Center dough over filling. Tuck extra dough under while gently pinching to crimp edge. Brush egg wash over dough. Arrange feathers on crust and brush with egg wash. Place dish on a rimmed baking sheet; bake until crust is golden brown and filling is bubbling, 50 to 55 minutes. Let cool 20 minutes before serving.

PHEASANT POT PIE

Steps:

• Preheat the oven to 400°F.
• Using a fork, delicately pierce the bottom of one of the pie crusts. This is called "docking" and helps prevent the dough from puffing. Cover the crust with foil and put pie weights or dried beans on the foil to also help reduce puffing. Bake until the edges start to brown, about 15 minutes. Remove the crust from the oven and carefully remove the weights and foil. Turn down the heat in the oven to 375°F, return the crust to the oven, and bake until golden brown, another 10 to 12 minutes. Remove and let the crust cool to room temperature. Set aside until ready to use.
• Heat the stock over medium heat to a gentle simmer. Cut the pheasant breasts into bite-sized pieces, add to the stock, and poach for 3 minutes. Using a slotted spoon, transfer the meat to a shallow bowl. Spoon a little of the stock over top and refrigerate until cold. Remove the stock from the heat.
• Heat a 4-quart Dutch oven over medium-low heat. Add 3 tablespoons of butter, allowing it to melt. Once it's melted, add the carrots, onion, celery, and salt. Cook stirring regularly until the vegetables release their juices and soften, about 5 minutes. Stir in the remaining 2 tablespoons of butter until melted. Stir in the flour so that the vegetables are coated with a thick paste of flour. Cook this mixture for 2 minutes. Slowly pour the reserved stock into this mixture, stirring constantly. Cook for another 5 minutes, making sure to stir the pot well to prevent sticking. Add to this mixture the lavender, thyme, zest, and juice of the lemon.
• In a small bowl, whisk the egg yolks with the cream. Whisk about ⅓ cup of the hot filling into the bowl to temper the egg yolks. Whisk this egg mixture into the Dutch oven with the sauce. Remove the pan from the heat and add the diced pheasant breast and reserved juices, as well as the frozen peas. Adjust the seasoning with additional salt and pepper to taste.
• Spoon the filling into the bottom of the baked pie crust. Carefully place the second pie crust on top of the filling and bottom crust. Use a fork to seal the top crust to the bottom crust and then cut 4 slits in the crust with a sharp knife. This will allow steam to escape during baking. Brush the top with a very small amount of cream to encourage better browning.
• Bake until the filling is bubbling and top is golden brown, approximately 50 minutes. Remove the pie from the oven and allow it to rest for at least 25 minutes before serving.

PHEASANT POT PIE

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.

PHEASANT POT PIE

Steps:

• Preheat oven to 375 degrees F. Mix all ingredients together in a bowl and pour into an 8 or 9 inch pie dish lined with a ready-made pie crust.
• Cover pot pie with second pie crust and pinch top and bottom crusts together. Cut slits through the top crust to vent while baking.
• Bake 45 to 50 minutes. Cover edges of pot pie with foil the last 20 minutes to prevent burning. Let pie sit 20 minutes before serving.

POT-ROASTED PHEASANT

Steps:

• Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
• In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

PHEASANT, LEEK & BACON PIE

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.

PHEASANT PIE

Steps:

• With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into drumstick and thigh portions. Reserve drumsticks and feet if attached for stock. Cut off wings and reserve for stock. Cut breast meat from pheasant carcass, keeping breast halves intact, and remove skin. Reserve carcass and skin for stock. Cut up and reserve parts of remaining 2 pheasants in same manner.
• Trim any excess fat from thighs and pat thighs and breasts dry. Arrange thighs and breasts in a flat-bottomed dish just large enough to hold them in one layer.
• Make spice rub:
• In a small heavy skillet dry-roast juniper berries over moderately high heat, stirring, until fragrant and shiny and in an electric coffee/spice grinder grind to a powder with salt, pepper, and thyme. Rub pheasant evenly with spice powder. Marinate pheasant, covered and chilled, at least 1 day and up to 2.While pheasant is marinating, make stock. In a small bowl soak porcini in hot water 20 minutes, or until softened. Remove porcini, squeezing out excess liquid, and reserve liquid. Wash porcini under cold water to remove any grit and chop them.
• Preheat oven to 350° F.
• Pat thighs dry, keeping breasts covered and chilled, and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown thighs on all sides, skin sides down first, transferring with tongs to a large flameproof casserole (preferably shallow).
• Pour off all but about 2 tablespoons fat from skillet and in fat remaining in skillet cook shallots and garlic over moderate heat, stirring, until softened. Add porcini, shiitake, white mushrooms, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Slowly add all but about 1 tablespoon reserved porcini liquid, discarding last tablespoon (which contains sediment), and boil until liquid is evaporated. Add gin and wine and bring to a boil. Remove skillet from heat and ignite liquid carefully. When flames die out return skillet to heat and boil until liquid is evaporated. Add 2 cups stock and bring to a boil.
• Pour mushroom mixture over thighs in casserole and braise thighs, covered, in middle of oven 1 1/2 hours, or until tender. Transfer thighs with tongs to a bowl and cool. Add breasts to mushroom mixture in skillet and cook on top of stove at a bare simmer, uncovered, turning once, 8 minutes, or until just cooked through. Transfer breasts with tongs to bowl and cool. Pour cooking liquid through a large fine sieve into a large bowl, reserving mushrooms, and measure liquid. Add enough remaining pheasant stock to measure 4 cups liquid total.
• In a steamer set over boiling water steam vegetables separately, transferring all vegetables to a large bowl. Allow about 5 minutes cooking time for just-tender celery; 8 minutes for just-tender turnips, parsnips, and onions; and 10 minutes for just-tender carrots.
• Cut pheasant breasts into 1 1/2-inch chunks and cut thighs into chunks, discarding skin and bones. In a 3-quart oval gratin dish (about 15 by 10 1/2 by 2 1/2 inches) or other shallow baking dish toss together vegetables and pheasant chunks.
• In a large saucepan combine stock mixture and reserved mushrooms and bring to a boil. Stir cornstarch mixture and add to stock mixture, stirring. Simmer sauce 2 minutes and season with salt and pepper. Pour sauce over pheasant mixture. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
• On a lightly floured surface roll out 1 pastry sheet into a 14-inch square, keeping remaining pastry sheet chilled. Cut three 1/4-inch-wide pastry strips and braid together for pastry braid around rim of baking dish. Continue to cut and braid more strips from pastry to fit around rim of baking dish, transferring braids to a tray. From remaining rolled-out pastry cut out 2 long feathers for decoration, transferring to tray. Chill braids and feathers.
• Preheat oven to 375° F.
• On lightly floured surface roll out remaining pastry sheet into a rectangle at least 2 inches larger than baking dish and brush evenly with some egg wash. Drape pastry, egg-wash side down, over baking dish. Trim corners of overhang and press overhang along rim and side of baking dish to seal.
• Brush crust evenly with some egg wash. Arrange pastry feathers on crust and braids around rim, pressing gently to make them adhere. Brush decorations with some egg wash and if desired with a small sharp knife score pastry feathers decoratively.
• Bake pie in middle of oven 35 to 40 minutes, or until pastry is golden brown and puffed slightly. Pie may be baked 1 day ahead, cooled completely, and chilled, covered loosely. Reheat pie, uncovered, in a 375° F. oven 35 minutes, or until heated through (pastry will darken slightly).