Kuehne June 2019

Pheasant Pie

Serves: 4
Download PDF

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
Profitability
medium

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.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine