Pheasant and mushroom pie

[Zapp]

Serves 4-6

 

2 x Pheasants

600g mushrooms (wiped clean, NOT rinsed in water)

2 x medium onion

350ml milk

200ml double cream

25g butter

1/2 pack puff pastry

Thyme

2 tbsp plain flour

Salt

Pepper

1 x chicken stock cube

 

Place the pheasants in a pan and cover with water. Halve one of the onions and add to pan (skin on). Add 1-2 tsp thyme and chicken stock cube. Add water to cover the pheasants, bring to a boil and then reduce to a simmer for 1.5-2 hours.

 

While the pheasants are simmering, slice the remaining onion very finely.

 

Slice the mushrooms.

 

Melt the butter, and add the onion. Fry until softened but not coloured.

 

Add the mushrooms and 2 tsp thyme. Cook until the mushrooms release their liquid, and then continue to cook until all the fluid is boiled off (this can take 20 minutes or more so be patient).

 

Once the liquid is gone, add the flour and mix in. Cook the resulting goop for 3-4 minutes, stirring continuously to take the rawness from the flour.

 

Now add the milk, a splash at a time. Mix the milk in as it evaporates, adding more little by little to loosen the mixture. Gradual additions are vital to avoid the flour forming lumps.

 

Once the milk is added, repeat with the cream. You can add this in larger quantities than the milk.

 

Put the sauce to one side and wait until the pheasants are tender. Remove them from the water, allow them to cool and then flake the meat off and stir it into the rest of the ingredients.

 

Season with pepper and salt.

 

Once seasoned to taste, transfer to a pie dish, cover with rolled out, egg washed pastry and cook for 25 mins at Gas 4 or equivalent.

 

We like this with broccoli or cabbage and some mashed swede or potatoes. You can use other game such as rabbit, partridge or pigeon etc in place of the pheasants, just ensure the meat is fully tender before mixing in and that there is plenty to go around. Enjoy!

[beretta88]

sounds tasty will try it ive got a few birds in the freezer that need using cheers

[Zapp]

I forgot to say, if after adding the milk and cream and then stirring in the meat, the stock the pheasants were cooked in is excellent for thinning the filling down when added a tablespoon at a time and then mixed in.

[Fatcatsplat]

I forgot to say, if after adding the milk and cream and then stirring in the meat, the stock the pheasants were cooked in is excellent for thinning the filling down when added a tablespoon at a time and then mixed in.

Chuck a glass of white wine in with the stock and boil it down until it reduces by 2/3rds - Then add it - It will be a taste bomb!!