Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use tender young game and lean steak in game pie so that the cooking time can be completed within the 1½ hours. Grouse, venison, pigeon or a mixture of game could also be used.


  • 1 plump pheasant
  • 1 onion
  • salt and freshly milled pepper
  • 4


Cut the flesh from the pheasant, removing as much bone as possible. Place the wings and backbone in a saucepan. Add half the onion and a seasoning of salt and pepper. Add cold water to cover the carcass and bring to the boil. Skim and simmer gently for 1 hour. Strain and then boil rapidly to reduce and concentrate the game stock to about 3