PHEASANT POTPIE
HUNTING & FISHING COOKBOOK
TAWNYA COYNE
HARRISBURG,
PENNSYLVANIA
A hearty meal
in itself, this
savory pie features
delicious pheasant.
Here in central
Pennsylvania, that
game bird isn’t as
plentiful as in times
past, and so this
dish is a real treat.
I make it for special
occasions.
pheasant potpie
2 pheasants ( 21⁄ 2 pounds each)
4 cups water
1 medium onion, quartered
1 garlic clove, minced
2 tablespoons lemon juice
11⁄ 4 teaspoons salt
1⁄ 2 teaspoon pepper
1⁄ 4 teaspoon Worcestershire sauce
1⁄ 8 teaspoon ground nutmeg
3⁄ 4 cup all-purpose flour
1 jar ( 16 ounces) whole onions,
drained
1 package ( 10 ounces) frozen peas
11⁄ 2 cups sliced carrots
1 jar ( 2 ounces) sliced pimientos,
drained
1⁄ 4 cup minced fresh parsley
Pastry for single-crust pie
[ 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.
[ 2] Strain broth, discarding vegetables. Measure 31⁄ 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.
[ 3] Add the whole onions, peas, carrots,
pimientos, parsley and pheasant; mix well.
Spoon into a 21⁄2-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.
barbecued
wild duck
GLORIA WEDO
SLAYTON, MINNESOTA
Our three grown sons still request this finger-licking dish each fall. Basting with the homemade
barbecue sauce keeps the poultry nice and moist.
2 wild ducks ( 1 pound each),
split in half
1⁄ 4 cup butter
1⁄ 2 cup ketchup
1⁄ 2 cup chopped onion
1 garlic clove, minced
5 teaspoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1⁄ 2 teaspoon hot pepper sauce
[ 1] Place ducks in a 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 13⁄ 4 to 2 hours
until a meat thermometer reads 180° and
meat is tender.
[ 2] Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Baste ducks with sauce during the last 30
minutes of baking time. Yield: 4 servings.
tip HUNTING & FISHING
To prepare game meat for the
freezer, I vacuum seal it. My hus-
band is a meat cutter and that is what we do. The
meat does not get any freezer burn at all.
ANGELA, WEST VIRGINIA
