1 lg Pheasant
1 Bay leaf
1 StaLk of celery-sliced
6 Peppercorns
1 ts Salt
1/2 c Butter
1 Box pastry mix
1 c Light cream
1/8 ts Pepper
1/4 ts Salt
1 lb Can pearl onions
4 oz Sliced mushrooms
1 pk Frozen peas
2 cn Sliced pimentos
Place pheasant in a large kettle and cover with water. Add bay leaf,
celery, peppercorns and one tablespoon of salt. Bring to a boil,
cover and simmer for two or three hours or until pheasant is tender.
Remove meat from bones and strain broth. Melt butter in a sauce pan,
add flour and stir until blended. Gradually add two cup of the broth,
stirring constantly. Add cream, salt and pepper. Cook until thick.
Arrange pheasant pieces, onions, peas, mushrooms and pimentos in a
two quart casserole. Add sauce to within one inch of top. Prepare
pastry circle a half inch larger than the casserole and place over
pheasant mixture, edge of pastry under and pressing the casserole
with a fork or a spoon. Garnish top with leaf shaped pastry cutouts.
Bake in preheated 450 oven fifteen minutes or until crust is golden
brown.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Yields
1 servings
