Pheasant pie with leeks and wild mushrooms
Ingredients:Pheasants 1
Shallots 2
Carrots 1
Celery 1 stick
Bay leaf 1
Thyme 1 sprig
Peppercorns 5
Madeira 200ml
Chicken stock 300ml
Cream 500ml
Leek 1
Wild mushrooms 200grams
Puff pastry 1 sheet
Egg wash 1 egg
Method:
- Prep pheasant by removing the legs and the rib cage, leaving the breast on the bone.
- Heat a frying pan add olive oil and sear the seasoned pheasant crown until golden on each breast, remove and roast in a oven for 15 minutes.
- Add the legs into the same pan and colour nicely, remove and add in chopped root vegetables and sauté for a couple of minutes deglaze with Madeira.
- Add back the legs and pour in the chicken stock, bring to a boil.
- Cover with foil and slowly braise until tender ( 1 hr)
- Slice leeks and sauté for a couple of minutes until soft
- Sauté wild mushrooms in a little butter and season.
- Pour the stock off the legs into a pot and reduce by two thirds add cream and bring to a boil.
- Place the leeks into a suitable pie dish and top with flecked leg meat add carved breast followed by the wild mushrooms
- Season sauce to taste and pour over, brush the top and side of the dish with the egg wash and place puff pastry on top. Also brush the top of the puff
- Bake in a pre heated oven 180c for 15 to 20 minutes and serve.
< Back
