Food Main Courses
Pheasant is a extremely gamey meat but is a tasty autumnal treat when cooked in a pie and served with homemade chips.
A whole pheasant
4/5 thick rashers bacon
1 tsp dried oregano
1 tbsp butter
1 largish white onion
1 stick celery
6 sprigs thyme
1/2 cup of stock
1 tbsp salt
2 tsp freshly ground black pepper
1 pack pre-made shortcrust pastry
1 tbsp olive oil
- Heat the oven to approx 200 degrees c.
- Take the whole pheasant and put the thyme and bay leaves into it, rub in 2/3 salt and pepper all over the bird and smear with butter. Place the streaky bacon over the pheasant and put it in a casserole dish and cook for 40-45 mins.
- After cooking the pheasant strip the meat from it.
Put the leeks, onions and celery in a pan with a little olive oil, then add the stock and cook, then add the meat from the bird including bacon.
- Line a tin with the pastry and pour in the mixture. Trim all the excess from the tin and roll it to make a lid. Place the lid over the tin and crimp the edges. Poke 2 small holes in top of pie to let steam escape and use any left over pastry to make a decoration for the top of the pie. Brush the top of pie with olive oil(or glaze of choice).
- Place pie in oven for 30-40mins or until golden brown.
- Serve with hand cut chips.