A straightforward and succulent recipe for a crispy, creamy, and flavorful pot pie that includes pheasant meat
A pal not too long ago shared with me that she is a “pot pie connoisseur.” She at all times makes a degree to discover eating places, each native and whereas touring, to see who serves one of the best pot pie.
I requested her, “Have you ever tried pheasant?”
“No,” she mentioned. Thus, the problem was accepted.
Whereas the Pillsbury pie crust I used is arguably nothing particular, what’s inside is second-to-none. Completely cooked pheasant breasts, diced and combined with greens and a tasty cream sauce to bind all of it collectively—you can put these things on cardboard and nonetheless expertise bliss with every chew.
Pheasant Pot Pie Versus Pheasant Shepherd’s Pie
A number of years in the past, I shared a recipe for Shepherd’s Pie, Upland Type. If the thought of a selfmade mashed-potato pie crust is preferable to common pie crust, verify that recipe out. The contents will fluctuate from the shepherd’s pie recipe right here, however you may positively swap the inside-mix directions between every pie recipe as you see match.
Salting, Brining, Growing older, and Swapping Out Different Upland Chicken Meat
Whereas this recipe requires pheasant, you might be welcome to substitute any 12 ounces of upland fowl chicken. You may as well salt or brine your upland fowl cuts. A brine will assist draw out any residual blood and is sort of a should when coping with shot-up fowl meat. Each salting and brining sport helps increase taste and retain moisture throughout cooking, as salt binds to the muscle fibers and does some fancy chemistry stuff that ends in a juicier last product. If brining, be certain that to scrub off the brine underneath chilly water forward of cooking.
A brine may even considerably scale back the wild taste tones of sport birds. Typically that is most popular, relying on whom you’re serving. Different occasions, neutralizing innate wild tastes is the very last thing we wish to do.
For individuals who desire a wilder taste—the tastes that eradicate the prospect for anyone to say “tastes like rooster”—take into account growing older your birds. Doing so each tenderizes meat and concentrates taste, in order that fowl tastes how Mom Nature supposed.
Pheasant Pot Pie
The very definition of consolation meals: crispy, creamy, and flavorful
Season the pheasant breasts with salt and pepper and depart them within the fridge, uncovered, for a minimum of a couple of hours to dry.
Warmth a big skillet on medium-high warmth. Add a really skinny layer of high-heat cooking oil.
Right now, pull the frozen bag of combined greens from the freezer and depart it out at room temp.
As soon as the skillet is scorching (500 F), add pheasant breasts and both place a grill weight atop them or press a spatula down to verify the pheasant breasts make full contact with the skillet. As soon as the underside is golden-brown (roughly 2 minutes), flip them. Prepare dinner till the opposite aspect is golden brown (one other 2 minutes), nonetheless weighing the breasts right down to hold them from curling up whereas cooking at excessive warmth.
Take away the pheasant breasts when either side are golden brown. Put aside and canopy with foil.
Flip the skillet burner warmth to medium-low. Add a little bit little bit of cooking oil, adopted by finely minced onion. Calmly salt and pepper the onion. Proceed to stir incessantly to deglaze the pan of brown pheasant bits.
When minced onions are brown and gentle, add the freshly minced garlic and stir for five minutes. Add the combined greens, together with white pepper, paprika, and freshly minced thyme. Flip the warmth to low.
In the meantime, in a small saucepan, add the rooster inventory, heavy cream, white wine, and rooster bouillon. Combine totally. Simmer on medium-low and let the liquids scale back to half the unique quantity. This would possibly take upwards of 20 minutes.
As soon as the liquids within the small saucepan have thickened, finely cube the pheasant breasts and preheat the oven to 325 F. Add the finely diced pheasant to the skillet with the greens, then add ¼ cup flour and a couple of tablespoons of salted butter. Combine every thing collectively nicely.
As soon as totally combined, add liquids from the small saucepan. Stir till all of the contents are totally combined.
Observe the directions on the store-bought pie crust (which incorporates bringing to room temp). Spray both a 9-inch oven-safe pie pan or skillet with cooking oil. Place the underside pie-crust piece inside, adopted by the combination of pheasant and greens.
To make egg wash, flippantly beat one egg.
Place the highest pie-crust over the filling and firmly fold edges along with the underside pie crust. Trim off any extra crust alongside the sting. Calmly coat all uncovered pie crust with egg wash. Minimize six slits alongside the highest crust earlier than inserting it into the oven.
Bake for 30-35 minutes and even the crust is golden brown.
Upon eradicating, enable the pie to chill for quarter-hour previous to slicing and serving. Get pleasure from!
Energy: 605kcalCarbohydrates: 47gProtein: 25gFats: 34gSaturated Fats: 14gPolyunsaturated Fats: 4gMonounsaturated Fats: 13gTrans Fats: 0.2gLdl cholesterol: 220mgSodium: 488mgPotassium: 525mgFiber: 4gSugar: 2gVitamin A: 3566IUVitamin C: 9mgCalcium: 75mgIron: 4mg
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