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Not a fan of sweets? Try out this savory pie. Wild pheasant, potatoes, celery and carrots are seasoned with fresh herbs, some red wine and baked into a buttery, duck fat crust.
1 1/2 Cup all-purpose flour
1/2 Teaspoon salt
1 Stick Chilled Butter, Cut Into 1/2" Cubes
2 Tablespoon duck fat
5 Tablespoon water
4 Pound Pheasant, Chukar, or Sage Grouse Meat, Cut Into Large Pieces But On the Bone
kosher salt
6 Whole 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
3 Yukon Gold potatoes, thinly sliced
1 Large carrots, peeled and cut into 1 inch pieces
1/2 Cup red or white wine
1 Quart chicken stock
2 egg yolk
1 1/2 Cup all-purpose flour
1/2 Teaspoon salt
1 Stick Chilled Butter, Cut Into 1/2" Cubes
2 Tablespoon duck fat
5 Tablespoon water
: 500 ˚F
: 500 ˚F
4 Pound Pheasant, Chukar, or Sage Grouse Meat, Cut Into Large Pieces But On the Bone
To Taste kosher salt
: 500 ˚F
6 Whole 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, thinly sliced
1 Large carrots, peeled and cut into 1 inch pieces
1/2 Cup red or white wine
1 Quart chicken stock
: 350 ˚F
2 egg yolk
: 350 ˚F