What is a good recipe for Pheasant Pot Pie?

Question

I had some pheasant pot pie the other day and it was phenominally delicious. I was told the recipe came from Rice Creek Hunting, a game animal organization, but I can't find anything on their website.

If someone could post a good recipe (with sources please) for pheasant pot pie, especially if it's from Rice Creek Hunting, I would greatly appreciate it!

Answer 1

Pheasant Pot Pie
Serves: 4
2 pheasants
4 cups water
1 medium onion, quartered
1 celery rib, quartered
1 clove garlic, minced
2 tbs. lemon juice
1 1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. worchestershire sauce
1/8 tsp. ground nutmeg
3/4 cup flour
1 jar whole onions, drained
1 pkg. (10oz) frozen peas
1 1/2 cup sliced carrots
1 jar (2oz) sliced pimentos, drained
Pastry for a single crust pie
In large saucepan or dutch oven, place pheasants, water, quartered onion, celery and garlic. Bring to boil. Reduce heat, cover and simmer for 60 minutes or until tender. Remove meat and cool. Debone and set aside. Strain broth, discarding vegetables. Measure 3 1/2 cups broth and place in saucepan. Add lemon juice, salt, pepper, worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to boil. Add flour mixture and boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos and pheasant. Mix well. Spoon into a 2 1/2 quart baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees for 35-40 minutes or to golden brown.

Pheasant and Wild Rice
Serves: 6
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
Mix rice, canned soups, water, mushrooms and water chestnuts in 9 X 13 glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover with foil. Bake 2-2 1/2 hours at 300 degrees.

Honey Baked Pheasant
Serves: 4
Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups honey
1 cup butter
salt and pepper to taste
Fillet breast and bone the thighs. Cut into pieces approximately the same size. Season the flour with salt and pepper and dredge the pheasant. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown pheasant pieces and place in a lightly oiled 9 X 13 glass casserole. Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well until butter is melted, then pour over the pheasant. Seal the baking dish with foil and bake 30 minutes at 325 degrees.

Pheasant Stir Fry
Serves: 4-6
1 cup buttermilk baking mix
1/2 tsp. pepper
3/4 - 1 lb. diced uncooked pheasant
2 eggs, slightly beaten
1 tbs. peanut oil
3 medium carrots, cut into 1/2" pieces
1 green pepper, cut into strips
1 small onion, thinly sliced
2 tbs. water
3 tbs. peanut oil
3/4 cup chicken broth
2 tbs. teriyaki sauce
Hot cooked rice
In large plastic bag, combine baking mix and pepper, shake to mix. Set aside. Combine pheasant meat and eggs, stir to coat. Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tbs. oil over medium heat until hot. Add carrots, cook and stir for about 2 minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add water and cover. Steam for 3-4 minutes until vegetables are tender crisp. Remove vegetables from wok and keep warm. Add 3 tbs. oil to wok, heat at medium until hot. Add pheasant, cook and stir until golden brown and no longer pink in the center. Combine chicken broth and teriyaki sauce, pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice.

Pheasant a la Creme
Serves: 4
2 pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tbs. dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup sliced olives
2 tbs. chopped pimentos
Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown in butter. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned and stir until mixed and warm. Pour over pheasants. Cover and bake at 300 degrees for 2 hours.

Oriental Pheasant Salad
Serves: 4-6
2 cups cut up, cooked pheasant
1 cup seedless green grapes
1 can (8oz) pineapple chunks, drained
1 can (8oz) sliced water chestnuts, drained
1/2 cup cut celery
1 apple, cored and cut into 1/2" cubes
1 tbs. lemon juice
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. prepared mustard
lettuce leaves
1/2 cup chow mein noodles
In large bowl, combine pheasant, grapes, pineapple chunks, water chestnuts and celery. In small mixing bowl, toss apple cubes with lemon juice then add to pheasant mixture. In same bowl, blend mayonnaise, sour cream and mustard then pour over pheasant mixture. Mix well and refrigerate for at least 2 hours to blend flavors. To serve, line chilled plates or serving bowl with lettuce leaves then spoon pheasant mixture over leaves. Top with chow mein noodles.

Paprika Pheasant
Serves: 4-6
8 slices bacon, cut up
1/4 cup chopped onion
1 1/2 cups instant mashed potato flakes
1 1/2 tsp. paprika
1 1/2 tsp. salt
2-3 lbs. pheasant pieces
1/4-1/2 cup chicken broth
2 tbs. butter
2 tbs. flour
2/3 cup milk
1 tbs. paprika
1-1 1/2 cups sour cream
Hot cooked egg noodles
In medium skillet, cook bacon over medium heat until it just begins to brown. Add onion. Cook and stir until onion is tender. Remove from heat. Remove bacon and onion from skillet, set aside and reserve drippings. In large plastic food storage bag, combine potato flakes, 1 1/2 tsp. paprika and salt. Shake to mix. Add pheasant a few pieces at a time to bag and shake to coat. In reserved drippings, brown pheasant pieces over medium high heat. Add 1/4 cup stock to pan. Reduce heat and cover. Simmer until tender, 25-40 minutes, adding the additional 1/4 cup stock during cooking if necessary.
To prepare sauce: In 1 qt. saucepan, melt butter over medium heat. Stir in flour. Blend in 1 cup stock. Cook, stirring constantly until thickened and bubbly. Stir in milk, 1 tbs. paprika and reserved bacon and onion. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10-15 minutes. Remove from heat and skim fat. With slotted spoon, transfer pheasant to serving platter and keep warm. Stir sour cream into mixture in skillet. Cook over low heat until just heated, do not boil. Pour sauce over pheasant. Serve with or over hot cooked egg noodles.

Answer 2

Pheasant Pot Pie Recipe

Answer 3

This Site Might Help You.

RE:
What is a good recipe for Pheasant Pot Pie?
I had some pheasant pot pie the other day and it was phenominally delicious. I was told the recipe came from Rice Creek Hunting, a game animal organization, but I can't find anything on their website.

If someone could post a good recipe (with sources please) for pheasant pot pie, especially...

Answer 4

PHEASANT POT PIE

Ingredients

2 cups pheasant, pre-cooked and removed from bone
1 can cream of chicken soup
1 pound packaged frozen vegetables (corn, peas, carrots)
1 1/2 cups baking powder mix
3/4 cup milk
2 eggs

Directions

Mix pheasant, soup and vegetables
Put in a 9X9 inch casserole dish
Mix baking powder mix, milk and eggs
Pour over top of pheasant mix
Bake at 400°F for 30 minutes or until golden brown

Pheasant Pot Pie

2 pheasant breasts cut into small pieces
Up to 8 cups chicken stock
1 cup diced carrots
12 cup diced celery
1 cup of frozen whole peas
1 small diced onion
1 cup sliced mushrooms
1 medium diced potato
1 cup aspargus sliced in 1-inch pieces
1 cup flour
1 stick (1/4 pound) butter
1 cup Chardonnay wine
1 tbsp minced parsely for garnish
Salt/pepper to taste
1 egg

Preparation

Melt butter in saute 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, chicken stock, two cups at a time to achieve the consistency you want. (Less if you want a thick pot pie, more if you want it thinner in consistency). Bring to a boil.

Then place it all in a pie plate or a cassarole dish, covering it with a 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 degree oven and bake for about 30-minutes or until the crust turns golden brown.

Answer 5

Take out the Pheasant, put in the turkey, that is tour TURKEY POT PIE!