Pheasant Potpie Recipe
Pheasant Potpie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A hearty meal in itself, this savory pie features delicious pheasant. Here in central Pennsylvania, that game bird isn't as plentiful as in times past, and so this dish is a real treat. I make it for special occasions. -Tawnya Coyne, Harrisburg, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/2 hours + cooling Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/2 hours + cooling Bake: 35 min.

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

Directions

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.
When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size 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.
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 425° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.
Originally published as Pheasant Potpie in Taste of Home February/March 1995, p33

Nutritional Facts

1 each: 578 calories, 17g fat (6g saturated fat), 131mg cholesterol, 778mg sodium, 53g carbohydrate (10g sugars, 4g fiber), 52g protein.

  • 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-size 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 425° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.
Originally published as Pheasant Potpie in Taste of Home February/March 1995, p33

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