Pheasant Pot Pie

Name: Pheasant Pot Pie
Yield: 8 portions
Ingredients: Juice of 1 orange; Juice of 1 orange; 2 pheasants (2 pounds each), well rinsed and patted dry; 2¼ cups Berta’s Chicken Stock or canned broth; 2¼ cups Berta’s Chicken Stock or canned broth; 1 cup pecan halves; 4 carrots, peeled and cut into 1-inch julienne; 6 leeks (white part and 1 inch green), sliced in half lengthwise and soaked (see Note); 6 leeks (white part and 1 inch green), sliced in half lengthwise and soaked (see Note); 2 cups Madeira; 6 slices bacon; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 teaspoons dried oregano; 4 juniper berries, crushed; 4 teaspoons green peppercorns in brine, drained and crushed; 1 tablespoon dried thyme leaves; 6 tablespoons cornstarch or potato starch; 6 tablespoons cornstarch or potato starch; 2 egg yolks; 1 teaspoon water; grated zest of 1 orange; 8 ounces puff pastry, thawed if frozen; ½ cup chopped fresh Italian (flat-leaf) parsley, loosely packed; grated zest of 1 orange

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Golden puff pastry gently covers a wealth of pheasant, leeks, carrots, and pecans. The sauce is slightly thickened with tender prunes and spiked with green peppercorns. Spectacular in both presentation and flavor. Serve with a lightly chilled Chardonnay.

Ingredients

2 pheasants (2 pounds each), well rinsed and patted dry
Juice of 1

Main course
Pie

Method

Preheat the oven to 350°F.
Rinse the pheasants well, and rub them, inside and out, with the orange juice. Pat dry with paper towels.
Place the pheasants breast side up in a shallow roasting pan. Lay 3 strips of bacon across each one, cover th