Smokey Hill Pheasant Pie

If you have a pheasant in the freezer and want a unique way to prepare it, here’s the solution, Smokey Hill Pheasant Pie.

1 pheasant
1 bay leaf
1 stalk celery
1 tsp pepper
1 Tbsp salt
1/2 c butter
1/2 c flour
1 tsp chicken bullion
1 c light cream
1/2 tsp pepper
1/2 tsp salt
1/2 lb pearl onions, peeled
1/4 lb mushrooms, sliced or 1 sm can
1 (10-oz) frozen peas or 1 can
1 (2-oz) jar chopped pimento
Pastry for 9-inch pie crust

Boil pheasant, bay leaf, celery, pepper and salt over low heat for about 2 hours. Remove meat from bone and strain broth. Melt butter, add flour and blend. Add 2 cups broth, light cream, pepper, salt and chicken bullion. Cook until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimento in large pie pan or 2-quart casserole. Add sauce. Cover with pastry shell and cut steam vents. Bake in preheated oven at 450 degrees for 25 minutes.

Keep your fork

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