Pheasant Sweet-Potato Pie

1 pound deboned MacFarlane pheasant breast (cubed and tenderized)
4 strips bacon (cut into 1/2 inch pieces)
1 white onion (diced)
2 large carrots (grated)
2 large stalks celery (thinly sliced)
1/2 cup green peas
2 cups chicken broth
2 tbls butter
2 tbls spoons flour
2 large sweet potatoes
2 cups grated cheddar cheese

Preheat oven to 375. In a 2 quart sauce pan, boil potatoes. Mash the potatoes and return into warm pan. At the same time, in a large dutch oven over high heat. Fry the bacon pieces, remove the bacon and set aside. Place pheasant cubes into the pot and brown, salt and pepper to taste stir in onion, carrots, & celery while vegetables are cooking, melt the butter and whisk in the flour & broth, boil to thicken add broth mix into pheasant and vegetables, add green peas and bacon bits being careful not to mash the peas while mixing cover pheasant mix with mashed potatoes cover with cheddar cheese bake in oven uncovered for 15 to 20 minutes.

Entrant: Joe Tegethoff

Download Printable Recipe