Pheasant Pot Pie

SpotX Wild Foods Recipe from Carmine Goodwin
Prep:30 minutes Cook:105 minutes Difficulty:2

Ingrediants:

• 2 Pheasants, hung, plucked, drawn and cleaned.
• 4 cups water.
• 1 medium onion, quartered.
• 1 celery rib, quartered.
• 1 garlic clove, minced.
• 2 tablespoons lemon juice.
• 1¼ teaspoons salt.
• ½ teaspoon pepper.
• ¼ teaspoon Worcestershire sauce.
• Pinch of ground nutmeg.
• ¾ cup all-purpose flour.
• ½ dozen whole onions, peeled.
• 250 grams frozen peas.
• 1½ cups sliced carrots.
• Pastry for a single-crust pie.

Directions:

• Place pheasants in a camp oven.
• Add water, quartered onion, celery and garlic then bring to a boil.
• Reduce heat, cover and simmer for 60 minutes or until tender.
• Remove meat, cool, de-bone and set aside.
• Strain broth, discarding vegetables.
• Measure 3½ cups broth and place in a saucepan.
• Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg.
• Remove ½ cup and stir in flour.
• Bring broth in saucepan to a boil.
• Add flour mixture and stir.
• Stir and boil for 1 minute or until thickened and bubbly.
• Add the whole onions, peas, carrots, and pheasant meat.
• Mix well.
• Spoon into a baking dish.
• Roll pastry to fit dish, place over meat mixture and seal edges to dish.
• Cut small steam vents in crust.
• Bake at 180°C for 35-40 minutes or until golden brown.