Game Bird Pie

14 ingredients
9 steps

Ingredients

  • 1/4 c. butter
  • 1 c. finely chopped celery
  • 3/4 lb. boneless uncooked duck/pheasant, cut in 1/2-inch pieces
  • 1/2 c. all-purpose flour
  • 1 c. chicken stock
  • 1/4 tsp. ground cinnamon
  • pinch of grated nutmeg
  • salt and pepper to taste
  • 1 c. finely chopped onions
  • 1/2 c. dry white wine
  • 1/2 tsp. dried thyme
  • pinch of ground allspice
  • 2 bay leaves
  • pie crust

Directions

  1. 1
    Preheat the oven to 400°.
  2. 2
    In
  3. 3
    a large saute pan, melt the butter. Add the onions and celery; saute for 3 minutes. Add the duck and pheasant and cook until the meat is browned, 6 to 8 minutes. Stir in the flour.
  4. 4
    Reduce the heat and cook 5 to 7 minutes, stirring occasionally, until the mixture is bubbling in the center of the pan and a roux has formed.
  5. 5
    Stir in the wine and stock.
  6. 6
    Bring to a simmer and add the thyme, cinnamon, allspice, nutmeg, bay leaves, salt and pepper. Cook, stirring constantly, for 10 to 15 minutes.
  7. 7
    Pour in the pie crust and top with top crust.
  8. 8
    Crimp the edges with fork and cut seam so steam can escape.
  9. 9
    Bake 50 to 60 minutes or until the juices are bubbling up through the middle of the pie. Remove from oven and cool 10 to 15 minutes before cutting.

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