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Petit Pheasant Pot Pie
This is a great pheasant pot pie! You should definitely give it a try!
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Prep Time
25
minutes
mins
Cook Time
10
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
American
Servings
5
Servings
Ingredients
3
Tbsp
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
Tbsp
Brandy
3/4
Tbsp
Flour
2
Cup
Whole Milk
1
Cup
Yukon Gold Potatoes
Diced and cooked
Sea Salt
To taste
Pepper
To taste
Fresh Tarragon
To taste
Chives
Chopped for garnish
Instructions
In a large sauté pan, add 2 tablespoons of butter and melt.
Add onions, carrots and celery to the pan, sauté until onions are translucent.
Add pheasant breasts and heat through about 2 – 3 minutes.
Remove pheasant from pan and cut into bite-size pieces.
In sauté pan, add remaining butter and mushrooms, sauté for 3 minutes.
Next, add brandy and heat until warm.
Add flour and stir until a paste is formed.
Add milk and 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.
Garnish with chives, serve.
Topics
Entrees, Pheasant Breast