Pheasant Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: one pheasant
water
1 tsp salt
1/2 tsp sage
1 medium chopped onion
1 can chicken broth
3-4 medium potatoes sliced
other vegetables are optional
Dressing:
1 1/2 c sage croutons
enough hot water to form a stiff dressing (can use something like stovetop also.)
Pastry:
1 1/2 cup of flour
1/2 tsp salt
4-5 T of cold water
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Directions: |
Directions:Place pheasant in a 4 qt pan. Cover with water, add salt, sage, and onion and cook until pheasant is tender. Remove pheasant from broth and let cool. When cool ~ seperate the meat from the bones. (The lower part of the legs have many small bones, so it is wise not to take any meat from the drumsticks.)
To the broth add the canned chicken broth and potatoes. Cook until potatoes are tender and add chunks of pheasant and heat until hot.
Make the sage dressig and the pie crust.
Line a 2 quart casserole with 2/3 of rolled out pastry. Place 1/2 c sage dressing on the bottom of the pastry. Add pheasant and potato mixture. Roll out remaining pastry and place on top. Bake at 400º for about 1/2 hour or until crust is golden brown. |
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Personal
Notes: |
Personal
Notes: This is the infamous Debate's Pheasant Pie recipe that we have all heard so much about. This recipe has been altered over the years but has been a Debate's family favorite for generations! Mom could never make it quite like Mutt's ~ but it must have been good enough ~ cuz Dad sure bugged her enough to make it every fall!
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