Pheasant and Onion Game Pie

     This season, for a number of reasons, I shot more pheasant than any other game bird. I enjoy eating pheasant, and having used pheasant in game pie in the past I thought I would expand upon that. Pies are relatively easy to make, and are the perfect way to use the often overlooked legs and thighs of the bird. Truth be told, the legs and thighs are the absolute tastiest bits, and not using them is depriving yourself of a real treat. When I dress out birds I generally separate the breast from the legs and thighs, saving all the legs and thighs in one big bag, and saving the breasts paired up in smaller portions. Whatever your routine, consider saving the legs and thighs for a separate meal of some type.

     For this recipe you will need:
             
               8-12 pheasant legs and thighs
               1 large onion (yellow or red)
               1-2 shallots
               Butter
               2 ready made pie crusts
               1 egg
               poultry herb mix (sage, rosemary, thyme)
               salt and pepper

1- Place all the legs and thighs in a sauce pan and cover with water. Bring to a boil, then simmer for about 1 hour.

2- Remove the legs and thighs from the water, set aside and allow to cool for about 1 hour. The water can be strained and saved (highly recommended) to be used as a soup stock later.

3- Once the meat has cooled sufficiently, by hand strip all the meat of the bones and set aside. Discard the bones and tendon bits.

4- Dice, or slice if you prefer, the onion and in a deep sauce pan begin browning over medium heat with a good chunk of butter. While the onions are browning mince all the meat and mix with the herbs, diced shallot, and S & P.

5- Add the meat to the onions, and mix well. If the meat still needs some cooking heat through over low heat. At this point you can add a bit more butter if you wish.

Now it is time to fill the pie crust. Each ready made crust has it's own handling instructions, on how to top a pie, and defrosting, but generally you will need to allow the crust to defrost enough to pinch and seal the edges of the top crust and the bottom crust. Anyway,...

6- Fill the bottom pie shell, place the other pie shell over the top, cut a few vent holes, and brush the towpath egg.

7- Bake in a 400 degree oven for 20 minutes. The meat should have been already cooked through, but  if you are uncertain you can lower the heat to 300 degrees after 20 minutes and cook an additional 10 minutes.

Additional Tips-

     I like to make this pie in a spring form pan. As the pie crust defrosts it becomes malleable, and can be formed and pressed to fit.


     Once baked, this pie can be reheated by wrapping in foil and heating at 350 degrees for 30-40 minutes.

Ready to go in the oven.

Fully cooked.

Reheated the next day, this pie didn't last long at the skeet club.