Pheasant Pie
That's Trump
Pheasant Pie
That's Trump
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The Broth: 2 pheasants 6 cups water 1 teaspoon salt 1 medium onion, peeled and cut in half 4 cloves 2 bay leaves 10 peppercorns The Sauce: 3 tablespoons butter 1/4 cup flour 2 cups pheasant broth 1/2 cup whipping cream 3 medium carrots, sliced 8 ounces mushrooms quartered salt and pepper to taste 1 cup peas, fresh or frozen 7 ounce package frozen puff pastry Directions: The Broth: Cut pheasants into quarters, wash and place in large pot (Don't forget the necks). Add water and salt and bring to a boil. Add onion, cloves, bay leaves and peppercorns. Simmer 1 hour, or until meat is tender. Remove meat, set aside and let cool. Strain broth. The Sauce: Melt butter in saucepan over medium heat. Add flour and cook for a few minutes stirring constantly. Whisk in broth and bring to boil. Add cream, carrots and mushrooms and simmer for 15 minutes. Sprinkle with salt and pepper. Add peas and remove from heat. Remove skin and bone the pheasants. Cut meat into pieces and place in a 4 quart casserole. Pour sauce over pheasant. Thaw and roll out puff pastry to 1/8 inch thickness. Cover casserole, make several slashes on top and place in 400°F oven for 30 minutes or until pastry is golden brown. Serve with rice or boiled new potatoes. Serves 4 to 6. |