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| | | Pheasant Pot-pie | Favorite of Lester Cones - Coal Run, Ohio
| | Course: | Main Entrée | | Servings: | 6 | |
Ingredients & Instructions:
2 pheasants
3 cups water
1 medium onion, quartered
1 garlic clove
2 tablespoons lemon juice
1 ¼ teaspoons salt
½ teaspoon pepper
¼ teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
¾ cup all purpose flour
1 jar whole onions, drained
1 pkg. frozen peas
1 ½ cup minced fresh parsley
Pastry for single-crust pie
In a large saucepan, place pheasant, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 our or until tender. Remove the pheasant meant from bones and set aside. Strain broth, discarding vegetables. Measure 3 ½ cups broth and place in saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Add flour mixture; boil 1 minute. Add the whole onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into a 2 ½ baking dish. Roll pastry to fit dish. Cut small team vents in crust. Bake at 425° for 40 minutes or until golden brown.
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