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1
In a bowl, soak the dried morels in warm water for about 2hours.
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2
In another bowl, soak the dried cherries in warm water for about 1 hour.
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3
Wash the birds and pat dry with paper towels.
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4
Lightly salt and pepper the cavities of the birds.
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5
Melt the butter in a large heavy ovenproof skillet.
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6
Brown the birds evenly on all sides.
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7
The meat will be rare.
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8
Set aside to cool.
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9
Remove and allow to cool.
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10
Using poultry shears, cut the birds lengthwise in half, splitting the breast.
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11
Cut away the backbone.
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12
Remove the wingtips and feet with a chopping knife or cleaver.
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13
Remove the upper wing bone from the breast portion.
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14
Remove the thighs and legs from the frames with a sharp boning knife.
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15
Cut the legs from the thighs.
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16
Remove the breast meat from the frame.
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17
Reserve all the bones and cut the meat into bite-size pieces: do not remove the meat from the legs.
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18
Cover and reserve the meat.
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19
Place the bones in a stockpot with all the remaining stock ingredients.
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20
Add 1/4 cup of the water from the soaking morels and 1/4 cup water from the soaking dried cherries.
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21
Add the reserved dark green leekstalks and salt and pepper.
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22
Bring to a boil.
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23
Skim, reduce the heat, and simmer for 1 hour.
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24
Strain the sauce through a fine sieve into a saucepan; discard the solids and reserve the sauce.
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25
In a saucepan filled with boiling water, blanch the vegetables separately for 1 minute each.
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26
Start with the leeks first, then the onions, then the carrots, and end with the turnips.
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27
Cool under cold running water.
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28
Set aside with the pears.
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29
Preheat the oven to 400.
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30
Divide the pie dough in half.
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31
On a floured surface, roll out one half about 1/4-inch thick.
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32
Line the tart pan with the dough.
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33
Toss the meat with blanched vegetables, drained morels and cherries, and the pears.
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34
Fill the pain the mixture.
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35
Roll out the top crust.
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36
Moisten the sides of the dough with egg wash and set the top crust in place.
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37
Trim and crimp the dough, pressing down lightly on the edges of the pan.
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38
Roll the pastry scraps and make a braid to fit around the exterior rim.
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39
Make leaves and berries to decorate the top.
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40
Brush the top of the pie with the egg wash and cut a small round hole in the center of the pie.
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41
Decorate the hole with more braid and coat the decoration with egg wash.
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42
Set the pie on a baking sheet and bake for 50 minutes, until golden.
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43
If the crust browns too quickly: cover loosely with foil.
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44
To serve, remove the sides of the pan, leaving the pie on the false bottom.
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45
Reheat the game sauce.
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46
Set the pie on a serving platter and funnel hot game sauce through the opening on top.
