Pheasant pot pie

[portageman]

Looking for a good recipe.

[lindy rig]

We make it quite often.

line casserole pan with Pillsbury dough from a can. combine alfredo sauce (any jar brand), pheasant meat, and frozen mixed vegetables. top with more dough and bake 375 until dough has browned.

in my opinion, the key is in pheasant meat prep. remove the tendons and tenderize with hammer.

[CJH]

We pretty much do the same, just use Boston Market Gravy instead (its the best!) if you can still find it anywhere. Haven't been able to find it for the last few months.

[candiru]

There is a Turkey Pot Pie recipe the the Nov 2009 issue of Field and Stream that is on the store shelves now. I am sure it would work with pheasant.

[MeyersBros]

What's the trick to getting the BB's out of pheasant?

My buddy alwasy brings us pheasant hot dish( which is super good!!) but every time he has brought it I always munch on a BB and man it hurts!! is there any "tick of the trade" to getting them out our do i just have crappy luck?

[BLACKJACK]

It starts with your buddy, good eating starts at the cleaning table, any shot up parts should be tossed!!! Even then, when you're soaking your birds in water, check out any stray pellet holes, follow them with a knife. I also bought a shot detector at Cabela, it works ok. Last step is to eat slow!!!

I have a Pheasant pot pie recipe that I'll look up.

[lenny7]

What's the trick to getting the BB's out of pheasant?

I just read this in a PF magazine and have NOT tried it, but one tip in there mentioned holding the uncooked meat up to a 200W bulb to find the pellets.

When I eat pheasant I don't bite down all the way so I don't chomp down on a pellet.

[TruthWalleyes]

Eat slow...I've found many BB's, but never bitten down hard enough to hurt.

[lovebigbluegills]

I've never tried it, but my neighbor claims soaking the breasts in salt water for a while will draw out the feathers and pellets. This is for grouse breasts, but if it works for grouse it ought to work for pheasant one would think.

[Jarrod32]

Pheasant should be cooked and chopped up or ground and browned. Mix it with a can of cream of chicken soup, half a can of cream of mushroom soup, and a bag of frozen vegetables of your choice cooked per package directions.

Mix all of the above together in a round baking dish.

Then mix up the batter...I use basic Jiffy Baking mix...I use a ratio somewhere between pancakes and dumplings, roughly 2:1 baking mix to milk. Pour that over the top. Bake for about 40 minutes at 350*.

Also works with leftover chicken, turkey, or roast beef.

[castmaster]

I cook the pheasant meat first, then cool and cut up into bite size chunks. Cut up 2 medium size onions and "sweat" in a pan with a little oil until tender, then add 2 cans of cream of chicken soup and 1 16oz. bag of frozen carrots and one 16 oz bag of frozen peas(can add whatever veggies you like in your pot pies of course) and cook until bubbling well and veggies are tender. Then add meat back in and heat through(about 5 minutes).

Then I use puff pastry shells(available in the freezer section) and bake per directions on package. It makes a quick and easy "pot pie" shell to scoop the filling into. Total cook time is about 25 minutes.

When doing a more traditional pot pie, I cook the filling the same way put use puff pastry sheets to line the bottom of a baking dish, and then add the filling and place more sheets over the top. I like the puff pastry because it gives a nice flaky crust.

[CFD200]

I emailed you a recipe that I made up. Here is another copy:

2 Pheasants (whole)

1 16 oz bag of frozen peas & carrots

1 Cup diced onion

2 Cups small cubed red potatoes

3 Double pie shells

1 Small jar of pimento

¾ Cup flour

½ Cup butter (don’t substitute margarine, it sucks)

1 Cup milk

Home again chicken soup base

Pepper

Boil pheasants in enough water to cover them. Throw some soup base in with it so your wife don’t give you [PoorWordUsage] about smelling up the house. In another pan boil the potatoes until they are almost tender. Throw the bag of frozen veggies in the water and cook until carrots are tender, drain. Remove pheasant when tender, let it cool otherwise it burns your fingers. Remove breasts from bone and dice, remove any lead. De-bone legs and save the tough pieces for the dog. Dog waits by cutting board for pieces that may drop on floor. Strain stock through strainer and paper towel. Melt butter in pan, sauté onions, add flour, pour in milk and 4 cups of stock. Add soup base and pepper to taste. Stir until thick and bubbly. Shut it off and add pheasant, veggies, and enough pimento to color it up. Arrange pie crusts in 9” pans, fill with filling, wet edge with water, put the top on, break off edges and form a seam with a fork. Freeze the pies. When you want to cook them poke a couple holes in the top crust bake for about an hour or until top crust is golden at 400 degrees. Good enough that the kids eat it, except for Riley, he always has a ham sandwich instead.

[BLACKJACK]

One of my goto pheasant recipes:

Pheasant Pot Pie

2 pheasants

3 carrots peeled and cut into small chunks

2 - 10 1/2 ounce cans cream of mushroom soup

1 stick pie crust mix, I like Papi's

1 onion diced

1/2 cup peas

1 potato peeled and cut into small chunks

milk, about 1 cup

salt and pepper

Cook pheasants in salt water, remove meat, dice up. Brown meat and onion. Mix meat, vegies, soup, and milk. Pour into 9x13 casserole dish. Make pie crust according to directions and cover. Bake 1 hour or until crust is brown.

Thats the basic recipe. I pressure cook the pheasant and let it cool, its easier to dice up. I don't brown the meat and onions, I just microwave the onion until its soft, the rest of the vegies are left raw. I also use two pieces of the Papi's crust, makes it thicker. If you like pot pies as a kid, try this recipe.

Moderators - why don't you move this thread to the cooking forum? You don't hesitate to delete or move other topics, put this one where people are looking for recipes.