A succulant way to prepare one of nature's tastiest upland birds. Grandma always brought the family to the table with this one! Courtesy of my beloved and missed grandmother, Opal Enloe.show recipe
Prep Time:
1 Hr 0 Min
Cook Time:
1 Hr 40 Min
Serves:8
Ingredients
3 Large pheasants skinned, cleaned, and soaked in cold salt water.
3 cups chicken broth
1 stick unsalted butter
4 pre-made pie crusts (or make your own like my grandma did)
1/4 cup cornstarch or roux
salt and pepper to taste
water
Directions
Quarter pheasants and place them in a large pot with the chicken broth and enough water to cover the birds. Add 1 tsp salt and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. Remove the pheasant from the pot and let cool while preparing the broth into gravy. Drain approx 1/2 of the broth and discard (or make a large batch and freeze for a later occasion) Add the stick of butter and salt and pepper to taste. Bring to a slow rolling boil. Add the cornstarch mixed with water a little at a time to thicken broth into a gravy. Not too thick as the pie crusts will absorb some of the moisture. When the gravy is at the desired consistency, remove from heat. Pick the meat from the bones and shred thouroughly (this helps to find any of the shot left in the bird) Place one pie crust in the bottom of two 8 inch pie dishes and divide the pheasant meat into each. Pour the gravy over the pheasant until covered. Bake at 350 for 30 - 40 minutes or until the edges of the crusts are golden brown.
Footnotes
Grandma always made her pies uncovered. I added the additional two pie crusts because I like to top the pies. Also I have tried some variations such as adding a couple pinches of thyme and basil or some mixed vegetables. I like those sometimes, but Grandma's is always the staple
