Pheasant Pot Pie

Pheasants are hard to find on public land in Southern California. Luckily, we’ve had the opportunity to hunt them on a ranch in Northern California. Some might argue that ranch hunting doesn’t make them wild game but I would rather hunt them on a ranch then buy them in a grocery store. Plus, for a little extra money and time, you can drink a beer and talk about your hunt while your birds get cleaned for you. Not a bad deal if you ask me. Make sure you check your birds for shot while breaking them down. Your teeth will thank you.

Tools:

• Cutting Board and Chefs Knife

• Insapot (This can be done in a stock post on the stove as well. It will just take longer)

• Large pan

• Wooden Spoon

• Mixing bowl to hold meat and veggies

• Container for Broth

Ingredients to Cook Pheasant:

• 4 wild(ish) Pheasants (broken down into pieces)

• 2 quarts of stock (homemade is best but organic chicken stock will work)

• 1 yellow onion (diced)

• 1 Large Carrot (1 inch chunks)

• 4 Stocks of Celery ( 1 inch chunks)

• 5 Springs of Thyme, Sage and Parsley

• 1/2 tbsp of whole black peppercorns

• 2 Whole Star Anise

• 1 (3 inch piece) Cinnamon Stick

• 1 tbsp Chicken Bullion

• Salt and Pepper (S&P)

• Water to Top of Pheasant

• 1/2 tbsp of Allspice

Ingredients for Pot Pie:

• Cooked Pheasant Meat

• 1/2 stick of butter

• 4 tbsp flour

• 2/3 cup Carrots (sliced into rounds)

• 2/3 cup Celery (sliced into pieces)

• 2/3 Yellow Onion (diced)

• 2/3 cup Pearl Onions (frozen and thawed)

• 2/3 cup Yukon Gold Potatoes (diced)

• 1/2 cup Shitake Mushrooms (fresh)

• 2/3 cup Broccoli ( cut into bite size pieces)

• 3 Cloves of Garlic (minced)

• S&P

• Pie Crust (refrigerated will work but homemade is always best)

• Egg Wash: 1 Egg wished and 4 tbsp milk or water

How To Cook Pheasant (this can be done ahead of time):

1. Place broken down pheasants (all parts) in the Insta Pot with onion, carrots, celery, stock, chicken bullion, S&P, Sage, Parsley, Thyme and pressure cook for 30 minutes.

2. Stain and keep broth. Pick phesant meat. Discard bones and skin.

How To Cook Pot Pie:

1. Precook mushroom seperatly. Just until water bgins to be released back into the pan. Add potatoes, broccoli, carrots, celery, peral onions and spices. Should still have some body, do not need to over cook or veggies will get mushy and loose shape. Set aside.

2. Make a light roux by combinding butter and flour in a large pan. About 5 minutes stiring constantly.

3. Slowly add 6 cups of broth/sock (from cooking the pheasants). Let simmer rapidly to reduce/thicken. Should coat a spoon.

4. Add in veggie mix and picked pheasant meat.

5. Put mixture into pie pan and cover with pie crust. You can put crust on the bottom if you want more. If you put crust on the bottom, consider par baking. Cut vents in any design on the top cust. Be creative, it’s pot pie art.

6. Brush with egg wash

7. Bake at 350 until crust is golden brown