Yield: 4 servings
|1 cup||light cream|
|1 can||pearl onions; (16 oz)|
|4 ounces||mushrooms; sliced|
|1 pack||frozen peas; (10 oz)|
|2||canned pimientos; sliced|
|1||pastry for single crust|
Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns, and 1 tbsp salt. Bring to a boil. Cover, reduce heat to a simmer, and cook over low heat 2 to 3 hours, or until pheasant is tender. Remove meat from bones and strain broth.
Melt butter in saucepan, add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper, and salt.
Cook, stirring, until thickened. Arrang pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce, leaving at least a 1-inch space at the top.
Prepare pastry. Cut pastry circle ½-inch larger than casserole and place over pheasant mixture, turning edge of pastry under and pressing to casserole with fork or spoon. Garnish top with leaf-shaped pastry cutouts and acorns made by attaching a pastry circle to a filbert with a clove.
Bake in a preheated 450 F oven for 15 minutes, or until crust is golden brown. Serve with a tart green salad, garlic bread, and ale or beer.
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