Ingredients Jump to Instructions ↓

  1. 2 pheasants (2-1/2 pounds each )

  2. 4 cups water

  3. 1 medium onion, quartered

  4. 1 garlic clove, minced

  5. 2 tablespoons lemon juice

  6. 1-1/4 teaspoons salt

  7. 1/2 teaspoon pepper

  8. 1/4 teaspoon Worcestershire sauce

  9. 1/8 teaspoon ground nutmeg

  10. 3/4 cup all-purpose flour

  11. 1 jar (16 ounces) pearl onions, drained

  12. 1 package (10 ounces) frozen peas

  13. 1-1/2 cups sliced carrots

  14. 1 jar (2 ounces) sliced pimientos, drained

  15. 1/4 cup minced fresh parsley Pastry for single-crust pie

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the pearl onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into a 2-1/2-qt. 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° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.


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