Pheasant Potpie

Name: Pheasant Potpie
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

16 ingredients

3 steps

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

Directions

1

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

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

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.