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Baked Game Bird Pie

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Apple

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

  • 1/2 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

    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.

    • 1 1/2 Cup all-purpose flour

    • 1/2 Teaspoon salt

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

  • 2

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

    • 2 Tablespoon duck fat

  • 3

    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

  • 4

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

    : 500 ˚F

  • 5

    Place game bird pieces directly on grill grates. Close the lid and and grill until nicely browned, 15-20 minutes.

    : 500 ˚F

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

  • 6

    Remove the game bird pieces from the grill, season with salt, and set aside.

    • To Taste kosher salt

  • 7

    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.

    : 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

  • 8

    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

  • 9

    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.

  • 10

    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 yolk

  • 11

    Place the pie directly on the grill grates. Close the lid and bake until the crust is golden brown, 45 minutes.

    : 350 ˚F

  • 12

    Remove the pie from the grill and let stand for 10-15 minutes before serving. Enjoy!

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