As ya'll may well know, wildgameitarianism doesn't really allow for chicken so I was an upland fiend during season which is why I'm certifiably obsessed with pheasant pot pie now.
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening (non-butter Crisco works supremely)
2 teaspoons sugar
1 teaspoon apple cider vinegar (room temperature)
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
Pulse all ingredients, sans butter, in a food processor. Add the butter a piece at a time and pulse until the mixture is full of small spheres. Drizzle 1/4 cup ice water and pulse until the dough comes together. Pinch the dough with your fingers; if it doesn't hold together, add up to an additional 1/4 cup, 1 tablespoon at a time, and pulse again.
Divide the dough between two sheets of plastic wrap and pat each into a disk. Don't overwork them! Wrap tightly and refrigerate until firm, at least 1 hour or freeze up to two months.
WRITING HUNTRESS' SOON-TO-BE AWARD WINNING PHEASANT POT PIE recipe
Step 2: Breast them. I'm partial to the inside-out trick. Two feet on the wings, pull up with the feet. After a tug or two, the breasts should be easily exposed, ready for extraction.
Step 3. Clean the breasts thoroughly.
Step 4: Marinate, if desired. Remember, this is a pot pie so a lighter marinade is preferable.
- Note: I like things spicy so I generally use my Super-Secret Spicy Wild Game Marinade which I'll be sharing here in the weeks to come, but until then I'll leave you in suspense.
3 TBS olive oil
1 onion, hopped
2 stalks celery, chopped
3 carrots, chopped
4 TBS all-purpose flour
4 cups vegetable stock
2 baking potatoes, cubed
2 cups pulled pheasant
2 TBS cilantro
2 cloves garlic, minced
2 tsp cayenne
4 pie crusts
Note: I love veggies so I generally double or even triple the amount of celery, carrots, and onions. I am also shamefully obsessed with garlic, black pepper, and cayenne so I pretty much throw as much as I can in so no one else wants to eat any.
1. Preheat oven to 350 (F) degrees.
2. Heat olive oil in deep-dish pan big enough to eventually hold 4 cups of vegetable stock and everything else. Sauté onion and garlic until tender (or really, really charred, as I prefer).
3. Stir in celery and carrots, cook 2 minutes.
4. Stir in flour and allow to cook 2 minutes.
5. Add vegetable stock. Bring to simmer.
6. Add potatoes. Simmer until tender, about 10 minutes.
7. Season to taste (Read: ADD ALL THE PEPPER AND CAYENNE AVAILABLE IN YOUR PANTRY).
8. Stir in pheasant and cilantro.
9. Remove beautiful pie crusts perfectly rolled out onto your 9" pie dishes from freezer and spoon filling. I generally start with a pool of the liquid and add the solid bits. If you added additional veggies, the pie will get quite tall so try to avoid hefting the liquid portion on top. 10.Cover masterpiece with top crust.
11. Bake until golden, anywhere from 35-45 minutes, if not more.
12. Allow to sit for 10-20 minutes to cool and set. Use this time to amass weapons to ward off the hungry hoards pouring into your yard like zombies towards the tantalizing smell of your wild game kitchen.
Note: Storing has been an issue with this recipe since the pies never last more than 10 minutes in my house. However, I'm assuming it'll refrigerate just fine.