By Traeger Kitchen
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.
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|1 1/2 Cup||all-purpose flour|
|1 Stick||Chilled Butter, Cut Into 1/2" Cubes|
|2 Tablespoon||duck fat|
|4 Pound||pheasant, chukar, or sage grouse meat, cut into large pieces, on the bone|
|To Taste||kosher salt|
|2||egg yolks to brush on top of pie|
|3||Yukon gold potatoes, cut into 1-inch cubes|
|1 Large||carrot, peeled and cut into 1-inch cubes|
|6 Clove||Garlic, roughly chopped|
|1 Stalk||celery, finely chopped|
|1 Tablespoon||cracked black pepper|
|1 Tablespoon||juniper berries, crushed|
|1 Quart||chicken stock|
|1/2 Cup||red or white wine|
Make the pie dough. In the bowl of a food processor, combine the flour, and salt, and pulse a few times to mix. Add the cold butter a few pieces at a time, and pulse 4-6 times. Add the duck fat and pulse a few more times until the mix looks like coarse cornmeal.
1 1/2 Cup all-purpose flour
1/2 Teaspoon Salt
1 Stick Chilled Butter, Cut Into 1/2" Cubes
2 Tablespoon duck fat
Add 3-5 tablespoons of water, one tablespoon at a time, and pulse just until the dough begins to come together. Remove from the food processor and form into a flat disc. Wrap in plastic wrap. Place in the refrigerator for 1 hour.
5 Tablespoon water
When ready to cook, set the Traeger temperature to 500˚F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
Place game bird pieces directly on grill grates. Close the lid and and grill until nicely browned, 15-20 minutes.
500 ˚F / 260 ˚C
4 Pound pheasant, chukar, or sage grouse meat, cut into large pieces, on the bone
Remove the game bird pieces from the grill, season with salt, and set aside.
To Taste kosher salt
In a shallow cast iron pan, add the potatoes, carrots, shallots, garlic, celery, thyme, bay leaves, pepper, juniper berries, and wine. Season with salt. Place the game bird pieces skin-side up on the vegetables. Add chicken stock up to the skin on the game bird pieces.
3 Yukon gold potatoes, cut into 1-inch cubes
1 Large carrot, peeled and cut into 1-inch cubes
6 shallots, minced
6 Clove Garlic, roughly chopped
1 Stalk celery, finely chopped
1 Teaspoon thyme
2 Bay leaves
1 Tablespoon cracked black pepper
1 Tablespoon juniper berries, crushed
1 Quart chicken stock
1/2 Cup red or white wine
Place the pan directly on the grill grates. Close the lid and cook for 15 minutes. Reduce the Traeger temperature to 350˚F, and cook for 30 minutes.
350 ˚F / 177 ˚C
Remove the pan from the grill and allow it to cool before removing the bird pieces. Remove and discard the bones, and return the meat to the pan.
Make the pie. Remove the pie dough from the fridge. Roll out the pie dough large enough to cover the top of the cast iron pan. Cover the cast iron pan with the crust. Cut slits in the top of the pie to let the steam escape. Brush the crust with egg yolk.
2 egg yolks to brush on top of pie
Place the pie directly on the grill grates. Close the lid and bake until the crust is golden brown, 45 minutes.
350 ˚F / 177 ˚C
Remove the pie from the grill and let stand for 10-15 minutes before serving. Enjoy!
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