PHEASANT POTPIE
Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special occasion-worthy. For the pastry decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h10m
Yield Makes one 9-by-13 inch potpie
Number Of Ingredients 20
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
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
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
PHEASANT POT PIE
A really great pot pie is all about creating a luscious filling baked between two sturdy but flavorful crusts. This recipe goes great lengths to make the sauce as luxurious as possible while ensuring the meat inside is not overcooked. The real secret to a great pot pie is baking the bottom crust...
Provided by Kevin Gillespie
Categories Main
Yield 4 to 6
Number Of Ingredients 15
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 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PHEASANT POTPIE
A hearty meal in itself, this savory pie features delicious pheasant. Here in central Pennsylvania, that game bird isn't as plentiful as in times past, and so this dish is a real treat. I make it for special occasions. -Tawnya Coyne, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 578 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 778mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 4g fiber), Protein 52g protein.
ROAST PHEASANT IN A CLAY POT
Provided by Moira Hodgson
Categories dinner, one pot, roasts, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place clay pot in cold water and let soak for 10 minutes. Drain well.
- Rub the pheasant with olive oil and place the juniper berries inside the birds. Season with salt and pepper inside and out.
- Place the bacon over the breasts and put the birds in the clay pot. Place in a cold oven and set at 450 degrees. Bake for one-and-a-half hours.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 10 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams
More about "pheasant potpie food"
PHEASANT POT PIE • PRIMAL PIONEER
From primalpioneer.com
Reviews 1Category Wild Game RecipesCuisine AmericanTotal Time 1 hr 15 mins
- In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet, shred, and set aside—drain skillet of excess oil.
- Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes. Stir in the flour and brown for another 1-2 minutes.
- Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer. Add in the chopped carrots, celery, broccoli, dried sage, and dried thyme. Simmer for 10-15 minutes or until thickened, and the vegetables start to soften.
PHEASANT AND MOREL POTPIE | SAVEUR
From saveur.com
TWO-CRUST PHEASANT POT PIE RECIPE | WINTER MEALS
From picklestravel.com
PHEASANT POT PIE RECIPE WORKS WELL WITH MOST GAME …
From outdoorsrambler.com
PHEASANT POT PIE RECIPE - HUNTRESS VIEW
From huntressview.com
PHEASANT POT PIE - CEDAR HILL GAME FARM
From cedarhillgamefarm.com
WHAT DO PHEASANTS EAT? | BIRD FACT
From birdfact.com
PHEASANT POTPIE - DVO.COM
From dvo.com
HOMEMADE PHEASANT POT PIE! - WINGMEN
From wingmen.us
GRANDMA'S COZIEST POT PIE RECIPES | TASTE OF HOME
From tasteofhome.com
PHEASANT POT PIE - A1 AL'S PHEASANT RANCH
From a1als.com
PHEASANT FOR DINNER | PHEASANT POT PIE
From pheasantfordinner.com
A QUESTION ABOUT A RECIPE: PHEASANT POTPIE - FOOD52
From food52.com
WHAT DO PHEASANTS EAT – COMPLETE GUIDE - FARMHOUSE GUIDE
From farmhouseguide.com
PHEASANT POT PIE | BUTTON SOUP
From buttonsoup.ca
HOW TO COOK PHEASANT - POT PIE RECIPE - YOUTUBE
From youtube.com
WHAT TO FEED BABY PHEASANT CHICKS? – RUSSAL GEAR
From russalgear.com
10 PHEASANT RECIPES YOU NEED TO TRY | ALLRECIPES
From allrecipes.com
WHAT DO PHEASANT CHICKS EAT?- A COMPLETE GUIDE
From farmhouseguide.com
PHEASANT POTPIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
WHAT DO PHEASANTS EAT? - THE HIP CHICK
From thehipchick.com
WHAT DO PHEASANTS EAT? - FEEDING NATURE
From feedingnature.com
PHEASANT POTPIE | PUNCHFORK
From punchfork.com
25 BEST PHEASANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
7 THINGS PHEASANTS LIKE TO EAT MOST (DIET, CARE & FEEDING TIPS)
From atshq.org
PEASANT'S PHEASANT POT PIE - WHISKEY CREEK RANCH
From whiskeycreekranches.com
PHEASANT POTPIE | TOUR TEXAS
From tourtexas.com
INTRODUCING, PHEASANT PIE WITH WILD RICE
From pheasant.com
PHEASANT POT PIE | RECIPE IN 2022 | PHEASANT RECIPES, RECIPES, POT …
From pinterest.com
PHEASANT POTPIE | RECIPE | PHEASANT RECIPES, RECIPES, COOKING …
From pinterest.ca
PETIT PHEASANT POT PIE - PHEASANTFORDINNER.COM
From pheasantfordinner.com
ON PHEASANT HUNTING AND POT PIE - FOOD REPUBLIC
From foodrepublic.com
DELICIOUS PHEASANT POT ROAST - RIFLES AND RECIPES
From riflesandrecipes.com
PHEASANT PIE RECIPE - A RUSTIC RECIPE FOR PHEASANT PIE
From honest-food.net
28 PHEASANT DISHES IDEAS | PHEASANT RECIPES, PHEASANT, GAME FOOD
From pinterest.ca
PHEASANT POT PIE STORY • PRIMAL PIONEER
From primalpioneer.com
WILD RECIPES FROM PUBLIC LANDS: PHEASANT POT PIE
From gunpowdermagazine.com
GAMEBIRD GOURMET // PHEASANT POT PIE - PHEASANTS FOREVER
From pheasantsforever.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love