Pheasant Pie

Pheasant is a extremely gamey meat but is a tasty autumnal treat when cooked in a pie and served with homemade chips.

Ingredients

• A whole pheasant
• 4/5 thick rashers bacon
• 1 leek
• 1 tsp dried oregano
• 1 tbsp butter
• 1 largish white onion
• 1 stick celery
• 6 sprigs thyme
• 1/2 cup of stock
• 1 tbsp salt
• 2 tsp freshly ground black pepper
• 1 pack pre-made shortcrust pastry
• 1 tbsp olive oil

Method

1. Heat the oven to approx 200 degrees c.
2. Take the whole pheasant and put the thyme and bay leaves into it, rub in 2/3 salt and pepper all over the bird and smear with butter. Place the streaky bacon over the pheasant and put it in a casserole dish and cook for 40-45 mins.
3. After cooking the pheasant strip the meat from it.
4. Put the leeks, onions and celery in a pan with a little olive oil, then add the stock and cook, then add the meat from the bird including bacon.
   
5. Line a tin with the pastry and pour in the mixture. Trim all the excess from the tin and roll it to make a lid. Place the lid over the tin and crimp the edges. Poke 2 small holes in top of pie to let steam escape and use any left over pastry to make a decoration for the top of the pie. Brush the top of pie with olive oil(or glaze of choice).
6. Place pie in oven for 30-40mins or until golden brown.
7. Serve with hand cut chips.

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