PHEASANT POTPIE
Number Of Ingredients 17
Steps:
- In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic bring to a boil. Reduce heat cover and simmer for 1 hour or until tender. Remove pheasants cool. Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in a saucepan. Add 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 whole onions, peas, carrots, pimientos, parsley and pheasant mix well. 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.© Copyright Reiman Publications, 1993-1997
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Abigal Venters
v.a51@aol.comOverall, this pheasant potpie was a disappointment. I wouldn't recommend it.
Sheikh Khurram 77
s.7@yahoo.comThe crust on this potpie was too thick and doughy. I would recommend rolling it out thinner next time.
Denise Kotze
kotze-d84@hotmail.comThis potpie was a bit bland for my taste. I would recommend adding more salt and pepper to the filling.
Unicorn princess
princess@gmail.comI love this pheasant potpie recipe! It's so easy to make and the results are always delicious.
Blanca Ortega
ortegablanca56@hotmail.comThis was my first time making pheasant potpie and it turned out great! The filling was flavorful and the crust was flaky. I will definitely be making this again.
Cabdi Waasac
cabdi@gmail.comI've made this pheasant potpie several times and it's always a crowd-pleaser. The hardest part is finding pheasant, but it's worth the effort.
Hafez Abusaleh Raiyan
h-r@yahoo.comThis recipe was easy to follow and the potpie turned out great! I used a store-bought pie crust to save time, but the filling was so good that I didn't mind.
Al Mamun Gaming
m-al@gmail.comI made this pheasant potpie for my family last night and it was a hit! Everyone loved the creamy filling and the flaky crust.
Tshepo Rikhotso
t-rikhotso@yahoo.comThis pheasant potpie was absolutely delicious! The filling was rich and flavorful, and the crust was perfectly golden brown. I would definitely recommend this recipe to anyone looking for a hearty and satisfying meal.