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Pheasant Potpie
Pheasant Potpie

2 dressed pheasants (2-1/2 pounds each)
4 cups water
1 medium onion, quartered
1 celery rib, quartered
1 garlic clove, minced
2 tablespoons lemon juice
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 jar (16 oz.) whole onions, drained 
1 package (10 ounces) frozen peas
1-1/2 cups sliced carrots
1 jar (2 oz.) sliced pimientos, drained
1/4 cup minced fresh parsley
Pastry for single-crust pie

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 meat is tender.  Remove pheasants; cool.  Debone and cut into pieces; set aside.  Strain broth, discarding vegetables.  Measure 3-1/2 cups of 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 degrees for 35-40 minutes or until filling is bubbly and pastry is golden.  

Source: The Complete Guide to Country Cooking 

Servings: 6