Pheasant Pot Pie
- 4 pheasant breasts
- 1 cup broccoli florets
- 2 large carrots
- 3 celery stalks
- 3 sprigs fresh sage
- 1/4 tsp dried sage
- 3 sprigs fresh thyme
- 1/4 dried thyme
- 1/3 cup white onion
- 1 Egg
- 2 cups chicken stock or bone broth
- 1/3 cup flour
- 1/4 tsp pepper
- 1 sheet puff pastry dough
- 1/4 tsp salt
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 cup whole milk
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet, shred, and set aside—drain skillet of excess oil.
- Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes. Stir in the flour and brown for another 1-2 minutes.
- Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer. Add in the chopped carrots, celery, broccoli, dried sage, and dried thyme. Simmer for 10-15 minutes or until thickened, and the vegetables start to soften.
- Add in the shredded pheasant breasts.
- Grease a large pie plate, and transfer the pot pie filling to the pie plate.
- Remove the sheet of puff pastry from the packaging, and roll out into a large square, or large enough to cover the entire top of the pie plate.
- Fold up any hanging edges and pinch together – no need to be perfect!
- Place the pie plate onto a baking sheet to catch any spillover while baking, and bake on a low rack for 30-35 minutes or until golden brown.
- Remove from oven, let cool for 5 minutes, then serve.
Serves: 8. Total time: 1 hr 15 min.
Shreckengost, M. (Aug 25, 2020) Pheasant Pot Pie. Primal Pioneer. https://primalpioneer.com/pheasant-pot-pie
Gourmet Delight Pheasant
- 4 pheasants
- 1 cup brandy
- 1 Clove of garlic
- 1 quart heavy cream
- 1/2 lbs. mushrooms
- 6-8 servings wild rice
- Butter (about 1 cup)
- 1 medium- large onion
- Salt and pepper to taste
- 10 oz. horseradish
- 2 cups chicken stock
Use 4 pheasant and filet the breast meat (8 pcs.). Brown well in butter. Place in baking dish. Pour over 1 cup brandy. Light and let burn out. Add 2 cups chicken stock, 1 chopped onion, and 1 crushed clove of garlic. Season with salt and pepper. Bake in 350° F oven for ½ hour, basting several times. Remove from oven and pour over:
1 quart heavy cream 1 – 10 ounce bottle horseradish
Bake 1 ½ hours. Just before serving, add ½ pound mushrooms, sautéed in butter.
Serve over wild rice.
Gourmet Pheasant Carbonara
- 2 lbs of tenderloin pheasants
- 1 tbs olive oil
- 1/2 cup chopped bacon (about 4-5 slices)
- 1/4 cup chopped Canadian bacon (about 1 1/2 oz)
- 1/2 lb. sliced mushrooms
- 1/2 cup chopped green onions
- 2 tsps minced garlic
- 2/3 cup chopped fresh tomatoes
- 1/2 cup sliced stuff green olives
- 1 tsp oregano
- 1/4 tsp ground black pepper
- 1/2 cup dry white wine
- 2 tbs flour
- 3/4 cup heavy cream
- 3/4 cup half-and-half
- 1/2 cup freshly grated parmesan cheese plus extra for garnish
- 3-4 tbs butter
- fettuccine or other pasta
- Heat the oil in a 2-quart saucepan, add chopped bacon and Canadian bacon; cook over medium heat about 5 minutes.
- Add chopped mushrooms, green onions, and garlic, cook 3-4 minutes.
- Add chopped tomatoes, olives and spices and cook another 3-4 minutes. Pour in wine and boil lightly about 5 minutes. Keep stirring as you go!
- Reduce heat, sprinkle and stir in flour thoroughly. Gradually stir in heavy cream and half-and-half. Simmer until thickened. Sit in 1/2 cup parmesan; set aside.
- Start pasta.
- Put some of the butter in large frying pan.
- Toss tenderloin pheasant in seasoned flour, shake off excess.
- Brown and cook pheasant, about 3-4 minutes per side. It may be necessary to keep some of the tenders warm while you cook the rest, using more butter if necessary.
- Return all pheasant to the pan, pour in sauce, heat through.
- Serve over pasta and garnish with additional parmesan cheese.
- Enjoy with fresh vegetables of your choice and a loaf of french bread!
- 1-2 pheasant breasts
- 2 large bottles Worcestershire sauce
- 1 Large onion
- Cream cheese
- Thick bacon
- 1 stick butter
- 1/2 cup of balsamic vinegar
- Sliced jalapeno peppers
- Round toothpicks
Prep: Birds – Filet breast meat and slice pieces breast meat making thin pieces about size of your finger nail.
The best way to assemble these goes like this – cut the package of bacon in 1/3, lay out bacon slices on a large cutting board. Start a dab of cream cheese on the bacon, add a small piece of onion (1 layer), add a piece of pheasant, and top with a jalapeno pepper slice. Put all these items on the end of the bacon closest to you keeping the bacon flat on the cutting board and roll them away from you. Stick a toothpick through the roll and place them into a deep pan for marinating. Make sure that the piece of pheasant and onion are fairly small so that you can wrap the bacon.
Put the Worcestershire sauce, butter, and balsamic vinegar into a pot to melt and blend. Pour the marinade over the poppers for a minimum of 1 hour (best results at 3 hours of marinating.) Warming the marinade helps it penetrate the meat better. Cook the poppers on a grill or oven for about 25 – 30 minutes at 325°. It helps to place the poppers on a wire rack to allow the grease to drain. Once the bacon looks to be done and the cream cheese is melting, start passing them out.