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Best recipes for left overs: Comforting pheasant pie recipe

pheasant pieLast week we ate a slow pot roast pheasant baked in a nest of spicy red cabbage. It was pretty good – an easier variation of the recipe that appeared in The Times . But I didn’t think that it was a patch on our gypsy style roast pheasant. This evening I made a pheasant pie with the remaining meat. I have be wanting to make a game pie that incorporated a thick bechamel sauce for ages and with six pints of fresh bechamel sauce at the hip now was my chance. Our recipe for thick bechamel is contained in our cauliflower cheese recipe.

Tasty, comforting and rather special. A great way of using up cold left over pheasant (or chicken, goose or any winged fowl). Don’t leave out the Marigold seasoning of the garlic granules, I bunged them in just before the pie went into the oven to give the sauce a bit more pizzazz. Use a thick bechamel as well. Mixed with all the other ingredients it was the perfect consistency.

Comforting pheasant pie recipe

Ingredients:

  • The meat from half a cold cooked pheasant cut into bite sized pieces
  • 1-2 tbsp of olive oil
  • 30g of butter
  • 1 onion chopped
  • 200g of chestnut mushrooms sliced fine
  • 450ml of thick bechamel sauce
  • 0.5 tsp of Marigold stock powder
  • 0.5 tsp of garlic granules
  • 2 pinches of good quality Italian herbs
  • 4 broccoli florets
  • 2 medium carrots, peeled and sliced into 3 cm lengths

Method:

  1. In a saute pan sweat the onion in the olive oil for ten minutes
  2. Add the sliced mushrooms, herbs and butter and mix well sweat for another 5 minutes.
  3. Meanwhile boil the carrots and broccoli until nearly done (just a bit more bite than serving to table.)
  4. Add the bechamel sauce to the pan, stir to heat through add the pheasant and the broccoli and carrots, garlic granules and Marigold vegetable stock powder.
  5. Meanwhile roll out your pastry.
  6. Put the pheasant and vegetable mix in a pie dish and top it with puff pastry (glaze the pastry with beaten egg or milk) and bake for 20-30 mins at 220c (200c fan) until the topping is golden brown.

This was a complete meal but French beans and a few new potatoes would make it perfect.


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8 Comments

  1. Fiona Nevile

    Hi Denise

    Oops! They are stirred into the bechamel sauce! Have updated the recipe. Thanks for pointing out this oversight.

  2. It’s in the oven cooking! I await the results with anticipation. One question, however; when do the Marigold powder and garlic granules go in?

  3. Fiona Nevile

    Hello Hank

    The thick gravy option sounds delicious too!

  4. I like everything but the bechamel – I’m a hater, sorry. I’d do this with a thick brown gravy, real gravy, like what you get in a Cornish pastie (or at least the Cornish pasties I used to eat that were made by an old dude from Cornwall who lived in Madison, Wisconsin…) Anyway, nice to see people using pheasant!

  5. Fiona Nevile

    Hi Sam

    It was good but I think I’ll try Nicks idea of using the soup another time if I don’t have béchamel to hand.

    Hi Sara

    It was very easy. Danny loves puff pastry so I bought that. I think that it would work well with short crust pastry too.

    Hi Antonia

    The cold pheasant that had been knocking about in the fridge was transformed! Good luck with your pheasant. Thanks for leaving a comment.

  6. Antonia

    This looks excellent. I’ve just bought a whole lots of pheasant from the local farmers’ market and am looking for new things to do with it. I usually make casseroles or roasts but I love a good pie so will definately give this one a try. Thanks for the idea!

  7. farmingfriends

    Hi Fiona,
    I am going to try this with some guinea fowl meat I have. It sounds delicious.
    Sara from farmingfriends

  8. hi fiona,
    this sounds really yummy. i haven’t tried pheasant yet, but am eager to. nick makes a fab chicken pie with the leftovers, but instead uses a can campbells chicken and mushroom condensed soup as the sauce. it is really very good and quick to make. (i call it cheating myself, but am loathed to bite the hand that feeds!!!)
    i guess the other sticking point would be that 6pints of bechemel are still cheaper than a can of soup! however, if you forget to buy milk and you need to fill your pie…..remember soup!

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