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Pheasant Sweet-Potato Pie
An absolutely amazing and delicious pie that you must try!
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Course
Main Course
Cuisine
American
Servings
4
Servings
Ingredients
2
Large
Sweet Potatoes
4
Strips
Bacon
Cut into 1/2 inch pieces
1
lb
Boneless
MacFarlane Pheasant Breasts
Cubed and tenderized
Salt
To taste
Pepper
To taste
1
White Onion
Diced
2
Large
Carrots
Grated
2
Large
Celery Stalks
Thinly sliced
2
Tbsp
Butter
2
Tbsp
Flour
1/2
Cup
Green Peas
2
Cups
Chicken Broth
2
Cups
Cheddar Cheese
Grated
Instructions
Preheat oven to 375 degrees F.
In a 2-quart saucepan, boil sweet 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, add salt and pepper to taste.
Stir in onion, carrots, & celery.
While the vegetables are cooking, melt the butter and whisk in the flour & broth, boil to thicken and add broth mix into pheasant and vegetables.
Add green peas and bacon bits, careful not to mash the peas while mixing.
Cover the pheasant mix with mashed sweet potatoes, and cover the sweet potatoes with cheddar cheese.
Bake in oven uncovered for 15 to 20 minutes.
Notes
By: Joe Tegethoff
Topics
Entrees