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1
With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into drumstick and thigh portions.
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2
Reserve drumsticks and feet if attached for stock.
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3
Cut off wings and reserve for stock.
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4
Cut breast meat from pheasant carcass, keeping breast halves intact, and remove skin.
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5
Reserve carcass and skin for stock.
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6
Cut up and reserve parts of remaining 2 pheasants in same manner.
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7
Trim any excess fat from thighs and pat thighs and breasts dry.
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8
Arrange thighs and breasts in a flat-bottomed dish just large enough to hold them in one layer.
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9
In a small heavy skillet dry-roast juniper berries over moderately high heat, stirring, until fragrant and shiny and in an electric coffee/spice grinder grind to a powder with salt, pepper, and thyme.
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10
Rub pheasant evenly with spice powder.
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11
Marinate pheasant, covered and chilled, at least 1 day and up to 2.While pheasant is marinating, make stock.
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12
In a small bowl soak porcini in hot water 20 minutes, or until softened.
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13
Remove porcini, squeezing out excess liquid, and reserve liquid.
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14
Wash porcini under cold water to remove any grit and chop them.
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15
Preheat oven to 350 F.
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16
Pat thighs dry, keeping breasts covered and chilled, and season with salt and pepper.
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17
In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown thighs on all sides, skin sides down first, transferring with tongs to a large flameproof casserole (preferably shallow).
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18
Pour off all but about 2 tablespoons fat from skillet and in fat remaining in skillet cook shallots and garlic over moderate heat, stirring, until softened.
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19
Add porcini, shiitake, white mushrooms, and salt and pepper to taste and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
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20
Slowly add all but about 1 tablespoon reserved porcini liquid, discarding last tablespoon (which contains sediment), and boil until liquid is evaporated.
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21
Add gin and wine and bring to a boil.
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22
Remove skillet from heat and ignite liquid carefully.
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23
When flames die out return skillet to heat and boil until liquid is evaporated.
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24
Add 2 cups stock and bring to a boil.
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25
Pour mushroom mixture over thighs in casserole and braise thighs, covered, in middle of oven 1 1/2 hours, or until tender.
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26
Transfer thighs with tongs to a bowl and cool.
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27
Add breasts to mushroom mixture in skillet and cook on top of stove at a bare simmer, uncovered, turning once, 8 minutes, or until just cooked through.
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28
Transfer breasts with tongs to bowl and cool.
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29
Pour cooking liquid through a large fine sieve into a large bowl, reserving mushrooms, and measure liquid.
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30
Add enough remaining pheasant stock to measure 4 cups liquid total.
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31
In a steamer set over boiling water steam vegetables separately, transferring all vegetables to a large bowl.
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32
Allow about 5 minutes cooking time for just-tender celery; 8 minutes for just-tender turnips, parsnips, and onions; and 10 minutes for just-tender carrots.
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33
Cut pheasant breasts into 1 1/2-inch chunks and cut thighs into chunks, discarding skin and bones.
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34
In a 3-quart oval gratin dish (about 15 by 10 1/2 by 2 1/2 inches) or other shallow baking dish toss together vegetables and pheasant chunks.
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35
In a large saucepan combine stock mixture and reserved mushrooms and bring to a boil.
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36
Stir cornstarch mixture and add to stock mixture, stirring.
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37
Simmer sauce 2 minutes and season with salt and pepper.
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38
Pour sauce over pheasant mixture.
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39
Filling may be made 2 days ahead and chilled, covered.
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40
Bring filling to room temperature before proceeding.
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41
On a lightly floured surface roll out 1 pastry sheet into a 14-inch square, keeping remaining pastry sheet chilled.
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42
Cut three 1/4-inch-wide pastry strips and braid together for pastry braid around rim of baking dish.
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43
Continue to cut and braid more strips from pastry to fit around rim of baking dish, transferring braids to a tray.
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44
From remaining rolled-out pastry cut out 2 long feathers for decoration, transferring to tray.
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45
Chill braids and feathers.
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46
Preheat oven to 375 F.
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47
On lightly floured surface roll out remaining pastry sheet into a rectangle at least 2 inches larger than baking dish and brush evenly with some egg wash. Drape pastry, egg-wash side down, over baking dish.
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48
Trim corners of overhang and press overhang along rim and side of baking dish to seal.
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49
Brush crust evenly with some egg wash.
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50
Arrange pastry feathers on crust and braids around rim, pressing gently to make them adhere.
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51
Brush decorations with some egg wash and if desired with a small sharp knife score pastry feathers decoratively.
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52
Bake pie in middle of oven 35 to 40 minutes, or until pastry is golden brown and puffed slightly.
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53
Pie may be baked 1 day ahead, cooled completely, and chilled, covered loosely.
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54
Reheat pie, uncovered, in a 375 F. oven 35 minutes, or until heated through (pastry will darken slightly).
