Step

• Step 1

  To make pie dough: Combine flour and salt in the bowl of a food processor and pulse a few times to mix. Drop in the cold butter a few chunks at a time and pulse 4-6 times. Add the duck fat and pulse a few more times until the mix looks like polenta.

  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 1/2 Teaspoon salt

  • 1 Stick Chilled Butter, Cut Into 1/2" Cubes

• Step 2

  Add the duck fat and pulse a few more times until the mix looks like polenta.

  Ingredients

  • 2 Tablespoon duck fat

• Step 3

  Add 3-5 Tbsp water one at a time and pulse just until the dough begins to come together.

  Ingredients

  • 5 Tablespoon water

• Step 4

  Remove from the food processor and form into a flat disc. Dust with flour and wrap in plastic wrap. Place in the refrigerator for 1 hour.

• Step 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• Step 6

  Place game bird pieces directly on grill grates and grill for about 15-20 minutes or until browned nicely.

  00:20

  500 ˚F / 260 ˚C

  Ingredients

  • 1 Pound Pheasant, Chukar, or Sage Grouse Meat, Cut Into Large Pieces But On the Bone

• Step 7

  Take the game bird pieces off the grill, set aside and salt them.

  Ingredients

  • To Taste kosher salt

• Step 8

  In a shallow cast iron pan, lay out all the herbs, spices, potatoes, carrots and wine. Add a bit of salt. As the game bird pieces brown, lay them in the cast iron pan skin side up. When everything is in, add the chicken stock up to the level of the skin on the game birds and place directly on the grill grate and cook uncovered for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

  Ingredients

  • 2 Tablespoon duck fat

  • 6  shallot, minced

  • 6 Clove garlic, chopped

  • 1 Stalk celery, finely chopped

  • 1 Teaspoon thyme

  • 2  bay leaves

  • 1 Tablespoon cracked black pepper

  • 1 Tablespoon Juniper Berries, Crushed

  • To Taste kosher salt

  • 3  Yukon Gold Potatoes, Cut Into 1" Cubes

  • 1 Large carrots, peeled and cut into 1 inch pieces

  • 1/2 Cup Wine, Red or White

  • 1 Quart chicken stock

• Step 9

  Drop the temperature to 350℉ and cook for another 30 minutes.

  00:30

  350 ˚F / 177 ˚C

• Step 10

  Remove and let everything cool leaving the grill on. Remove the bird pieces and pick the meat off the bones then return to the stew tossing the bones.

• Step 11

  To make the pie: Remove pie dough from the fridge. Roll out the pie dough large enough to cover the top of the cast iron pan. Fill the cast iron pan with the stew – leave about 1/4 space from the top, then cover with the crust. Cut slits in the top of the pie to let the steam escape.

• Step 12

  Brush the crust with egg yolk and return to the grill. Bake for 45 minutes or until the crust is golden brown.

  00:45

  350 ˚F / 177 ˚C

  Ingredients

  • 2  egg yolk

• Step 13

  Remove and let stand 10-15 minutes before serving. Enjoy!