Pheasant Pot Pie Recipes

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PHEASANT, LEEK & BACON PIE



Pheasant, leek & bacon pie image

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

50g butter
200g streaky bacon , cut into chunks
4 leeks , cut into large chunks
3 celery sticks, sliced
3 carrots , halved lengthways and sliced
2 bay leaves
3 tbsp plain flour
300ml cider
500ml chicken stock
2 tbsp double cream
6 pheasant breasts, skinned and cut into large chunks
3 tbsp wholegrain mustard
1 tbsp cider vinegar
500g block puff pastry
plain flour , for dusting
egg beaten with a little milk, to glaze

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

POT-ROASTED PHEASANT



Pot-roasted pheasant image

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

2 pheasants, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve

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 POTPIE



Pheasant Potpie image

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

1 1/2 cups unbleached all-purpose flour
1 cup spelt flour
1 teaspoon kosher salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
6 to 8 tablespoons ice-cold water
2 whole pheasants (each about 2 pounds)
1 dried bay leaf
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 large onion, finely diced (2 cups)
2 carrots, finely diced (1 cup)
2 stalks celery, finely diced (1 cup)
1/3 cup unbleached all-purpose flour, plus more for dusting
1 tablespoon fresh thyme leaves
1 cup frozen peas, thawed
1 1/2 cups frozen pearl onions, thawed
1/3 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 large egg, lightly beaten

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



Pheasant Pot Pie image

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

2 cups chicken broth
1 pound pheasant, cut into bite-size pieces
1 cup chopped carrots
½ cup chopped celery
1 (15 ounce) can peas, drained
⅓ cup salted butter
½ yellow onion, chopped
⅓ cup all-purpose flour
⅔ cup milk
1 teaspoon salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried sage
½ teaspoon ground celery seed
2 9-inch refrigerated pie crusts
1 egg white, beaten

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

PHEASANT POT PIE



Pheasant Pot Pie image

Great recipe for Pheasant!u00a0 Portions can be increased and several pot pies can be made at one time.u00a0 Freeze any extra pot pies for later. Increase temp to 400 degrees and cook for 1 hour.

Provided by Burt Cavanaugh

Time 1h40m

Number Of Ingredients 17

2 cups chicken broth
1 pound pheasant, cut into bite-size pieces
1 cup chopped carrots
1 pinch of Garlic
1/2 yellow onion, chopped
1/2 cup chopped celery
1 (15 ounce) can peas, drained
1/3 cup salted butter
1/3 cup all-purpose flour
2/3 cup milk
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon ground celery seed
2 9-inch refrigerated pie crusts
1 egg white, beaten

Steps:

  • 1 Preheat oven to 400 degrees F.
  • 2 Add pheasant in saucepan and saute with Garlic and onion until cooked through, about 10 minutes. Remove the onion and garlic for those picky eaters that do not like it.
  • 3 Bring broth to a boil in a pot; add carrots, and celery and cook about 15 minutes. Add peas to broth and boil for 1 more minute. Drain and reserve broth from pot.
  • 4 Melt butter in a separate pot over medium heat 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.
  • 5 Lower oven temperature to 375 degrees F (190 degrees C).
  • 6 Press 1 pie crust into a pie plate and lightly brush with egg white.
  • 7 Bake crust in the oven until lightly browned, about 5 minutes.
  • 8 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.
  • 9 Bake in the oven until top is golden brown, about 40 minutes.

Nutrition Facts :

PHEASANT POT PIE



Pheasant Pot Pie image

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

2½ cups pheasant or chicken stock
1 lb. boneless, skinless pheasant breasts
5 tbsp. unsalted butter
2 carrots, peeled and cut into ¼" dice
1 onion, peeled and cut into ¼" dice
2 stalks celery, cut into ¼" dice
1 tsp. kosher salt
⅓ cup AP flour
½ tsp. dried lavender
1 tbsp. fresh thyme, minced
1 lemon
2 large egg yolks
¼ cup heavy cream
1½ cup frozen green peas
2 pie crusts, see this recipe from Danielle Prewett

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 POTPIE



Pheasant Potpie image

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

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

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.

PHEASANT POT PIE



Pheasant Pot Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h40m

Number Of Ingredients 9

1 pheasant, boned and cubed into 1/2 inch pieces
1 cup frozen peas
2/3 cup carrots sliced
1/2 cup fresh mushrooms sliced
6 oz cream of celery soup
6 oz roasted garlic and mushroom soup
1/2 tsp thyme
Fresh parsley, salt and pepper to taste
2 readymade pie crusts

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

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From elizabethgracegardens.com


PHEASANT POT PIE | RECIPE | PHEASANT POT PIE RECIPE ...
Oct 11, 2020 - Transform pheasant meat into a pheasant pot pie filled with vegetables in a creamy sauce for a warm and comforting meal in the winter.
From pinterest.ca


PHEASANT POT PIE RECIPE - THERESCIPES.INFO
Pheasant Pot Pie Recipe | Allrecipes best www.allrecipes.com. 2 9-inch refrigerated pie crusts 1 egg white, beaten Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes.
From therecipes.info


PHEASANT POT PIE – ENGLAND - TASTEDANDAPPROVED.COM
of pheasant in the dish scattering among them the rectangles of biscuit dough, four potatoes diced and a half pound of cooked button. mushrooms. Pour the reduced stock and two tablespoons of Madeira Wine over the filling and add a bay leaf. Dot with butter and flour and cover the pie with the biscuit dough, cutting a few slots in the crust ...
From tastedandapproved.com


PHEASANT RECIPES - LONE PINE PHEASANT CLUB
Pre-heat oven to: FROZEN: 400° (375° for convection) / THAWED: 375° (350° for convection) Cover pie with foil and bake on a sheet pan or cookie sheet for approximately: FROZEN: 50 min / THAWED: 45 min. Remove foil, continue baking 'til light brown. Apply egg wash* (optional) and bake until crust is golden and filling is bubbling.
From lonepinepheasantclub.com


PHEASANT INSTANT POT RECIPE - THERESCIPES.INFO
Instant Pot Pheasant Recipes - TheRescipes.info trend www.therecipes.info. Place pheasant pieces in an Instant Pot or pressure cooker (if you have one, cover with stock, and cook on high pressure for 15 minutes. Release pressure, remove, and set aside to cool. Note: If you don't have a pressure cooker, bring the stock to a boil over medium heat in a stock pot, add pheasant …
From therecipes.info


PHEASANT POTPIE RECIPE: HOW TO MAKE IT - FOOD NEWS
Pheasant Pot Pie Recipe. Print RecipePheasant Pot Pie. Preheat the oven to 400 degrees. In a large pan melt 3 Tbsp. butter and sauté the onion and mushrooms until they are soft, approximately 8 to 10 minutes. Then season with salt and paper. Add the stock and thyme and boil until the liquid is reduced by about a third.
From foodnewsnews.com


PHEASANT POT PIE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


PHEASANT POT PIES RECIPE
Pheasant pot pies recipe. Learn how to cook great Pheasant pot pies . Crecipe.com deliver fine selection of quality Pheasant pot pies recipes equipped with ratings, reviews and mixing tips. Get one of our Pheasant pot pies recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


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