Pheasant is a extremely gamey meat but is a tasty autumnal treat when cooked in a pie and served with homemade chips.
- 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
- Heat the oven to approx 200 degrees c.
- 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.
- After cooking the pheasant strip the meat from it.
- 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.
- 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).
- Place pie in oven for 30-40mins or until golden brown.
- Serve with hand cut chips.