Family Pheasant Hunting and Pot Pies
Some of my family’s best memories have been made while hunting together. It is such a great time to just enjoy the outdoors and quality time together. In the near future, we will be heading out to the woods as a family for some pheasant hunting. Hopefully, we not only have a great time, but we also harvest some nice pheasants. This made me think about what we would do with the pheasants after the hunt, as we always like to try new ways to prepare our wild game. I thought some homemade pot pies would be a great way to enjoy some pheasants. So, I thought I would share a recipe I found. It sounds delicious and easy to make and we will definitely be trying it soon.
Hopefully, you and your family will enjoy this recipe and maybe it will encourage you to try some family hunting too.
Pheasant Pot Pie from the Allrecipe website:
Ingredient Checklist
- 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
Directions
Instructions Checklist
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.
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