Our Favorite Recipe
Pheasant Pie
(submitted by: Josie - Gilbert, MN)

2 pheasant breasts & thighs (de-boned and cut into pieces)
1/2 cup diced carrots, 1/2 cup diced celery
1 small onion (diced), 1 cup sliced mushrooms
1 potato (diced), 1 cup frozen peas or fresh asparagas
1/2 - 1 cup flour
2 - 4 cups chicken stock
1 cup chardaney or dry sherry
1 sheet puff pastry

To prepare:
Brown pheasant in butter and olive oil. Add all diced veggies, cook & stir together
5 to 10 minutes. Sprinkle flour, salt & pepper and fold in. Add stock and wine,
bring to a boil. (The amount of stock can vary to get desired consistency.)
Spoon mixture into deep dish pie pan, cover with 1 sheet puff pastry, thawed and
rolled to fit. Brush with egg wash and bake 350 until crust is brown -
approximately 30 minutes.

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Udovich Guide Service
12545 Willow River Rd Greaney, MN 55771
(218) 787-2375