- 1 stick (1/4 pound) butter
- olive oil
- 2 MacFarlane pheasant breasts cut into small
- pieces (or one pheasant boned out)
- 1 cup diced carrots – finely diced
- 1 cup of frozen whole peas
- 1 small onion , diced
- 1 cup thinly sliced celery (1-2 stalks)
- 1 cup sliced mushrooms
- 1 medium potato, diced fine
- 1 cup asparagus sliced in 1-inch pieces
- 1 cup flour
- 1 cup Chardonnay wine
- Up to 8 cups chicken stock
- Prepared pie crust
- 1 tablespoon minced parsley for garnish
- 1 egg beaten plus 2 tablespoon water for egg wash
- salt/pepper to taste
Melt butter in sauté pan, adding a bit of olive oil to prevent burning, then add the pheasant pieces and quickly brown them. Then add all of the vegetables, cooking them for several minutes while frequently stirring. Sprinkle the flour over the top, fold it into the pheasant and veggies, then add the Chardonnay* and chicken stock, two cups at a time, to achieve the consistency you want. (Less if you want a thicker consistency, more if you want a thinner consistency). Bring to a boil.
Then place it all in a casserole dish, covering it with pie crust, sealing off all the edges as you would in baking a pie. Brush crust with a slightly beaten egg wash, then place in a 350 degrees F oven and bake for about 30-minutes or until the crust turns golden brown.
You can also make the filling (without potatoes) and freeze. Then thaw it out, cook the potatoes and add to the warmed mix then top with crust as described below.
*Any lightly flavored white wine can be substituted for the Chardonnay. To make the pie more savory, use 1 cup cooked wild rice instead of potatoes.