Petit Pheasant Pot Pie

Chef Jasper J. Mirabile Jr
Jasper's Ristorante

The Petit Pot Pie is really cool. A new taken on a classic American recipe!
I make mine in a small shot glass so customers can see layers. It is great use as a starter to a meal.

Petit PheasantPot Pie

Prep Time: 25 minutes Cook Time: 10 minutes

Yield: 5 servings

3 tablespoons unsalted butter, divided
1/2 cup onions, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 MacFarlane Pheasant Breasts
1 cup mushrooms, chopped
2 tablespoons brandy
3/4 tablespoon flour
2 cups whole milk
1 cup Yukon Gold potatoes, diced and cooked
Sea salt & pepper to taste
Fresh tarragon to taste
Garnish with chopped chives

In a large sauté pan, add 2 tablespoons butter, melt. Add onions, carrots and celery, sauté until onions are translucent. Add pheasant breast, heat through, about 2 - 3 minutes. Remove pheasant from pan, cut into bite- size pieces. In sauté pan, add remaining butter and mushrooms, toss for 3 minutes. Add brandy, heat. Add flour; stir until a paste is formed. Add milk, stir. Bring to a simmer to thicken. Add potatoes and pheasant, mix well. Season with salt, pepper and tarragon. Spoon into shot glasses or ramekins. Bake at 350˚ F for 7-10 minutes. Remove from oven, top each with petit biscuit. Garnish with chives, serve.

Petit Southern Biscuits
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons vegetable shortening
3/4 cup milk

Preheat oven to 450˚ F. In a mixing bowl, sift flour, salt and baking powder together. Cut-in shortening. Add milk, mix by hand. Mixture should be in crumbles. Turn out on floured surface, kneed. Roll out to 1/2 inch thick, cut into mini biscuits. Place on baking sheet. Bake for 8-10 minutes. Remove from oven, cool.

Chef Jasper's Notes: This is a great pass around appetizer at parties or just a starter when guests arrive. The biscuit recipe is from my Mom and the exact recipe she has used since 1954.

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