Pheasant Potpie Recipe

Name: Pheasant Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pheasants (2-1/2 pounds each); 4 cups water; 1 medium onion, quartered; 1 garlic clove, minced; 2 tablespoons lemon juice; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon ground nutmeg; 3/4 cup all-purpose flour; 1 jar (16 ounces) pearl onions, drained; 1 package (10 ounces) frozen peas; 1-1/2 cups sliced carrots; 1 jar (2 ounces) sliced pimientos, drained; 1/4 cup minced fresh parsley; Pastry for single-crust pie

Servings: persons

2 pheasants (2-1/2 pounds each)
4 cups water
1 medium onion, quartered
1 garlic clove, minced
2 tablespoons lemon juice
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 jar (16 ounces) pearl onions, drained
1 package (10 ounces) frozen peas
1-1/2 cups sliced carrots
1 jar (2 ounces) sliced pimientos, drained
1/4 cup minced fresh parsley
Pastry for single-crust pie

1
In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
2
When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly.
3
Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425u00b0 for 35-40 minutes or until bubbly and golden.

196

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pheasants (2-1/2 pounds each), 4 cups water, 1 medium onion, quartered, 1 garlic clove, minced, and more.

Yes, Pheasant Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pheasant Potpie

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