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Recipe and commentary provided by Rachel Hogan in "Please Pass the Joy" from the August-September 2021 issue of Covey Rise.
“It’s easy to get lost in the details. So, the philosophy I now employ is this: Eat whole foods as often as possible. Minimize consumption of processed food. Maximize use of food close to its natural state.”
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INGREDIENTS
(Serves 4-5)
- 1 cup pheasant meat, cooked and diced
- 3 tablespoons extra-virgin olive oil (or bacon fat)
- 3 medium carrots, diced
- 4 celery stalks, diced
- 1 small yellow onion, diced
- 2 medium red potatoes, peeled and diced
- 2 cloves of garlic, minced
- 1 1/2 -1 3/4 cup heavy whipping cream
- 1 teaspoon smoked paprika
- 1 1/2 - 2/4 cup grated Parmesan
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup frozen peas
- 2 pre-made pie crusts, flat pastry dough
- 1 egg yolk, whipped
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TO PREPARE
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Preheat oven to 350 degrees.
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Fit pastry dough into 9-inch pie dish, trimming off excess. Prick holes into the bottom crust with fork and bake for 15 minutes.
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In a large skillet heat olive oil or bacon fat. Add carrots, celery, onion, potatoes, and garlic. Sauté until veggies start to soften, but not brown.
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Add whipping cream, pheasant, paprika, Parmesan, pepper, and salt to the skillet. Bring to a low simmer and cook covered 5 minutes until sauce is thick and veggies are tender.
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Stir in frozen peas, and let cool. (Not allowing filling to cool will result in a soggy bottom crust.)
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Pour into a prebaked pie crust. Top with a second crust, remove excess dough, pinching the edges together. Cut vent holes, and brush with egg yolk. Sprinkle the top with coarsely cracked pepper.
- Bake until golden brown, approximately 55 to 65 minutes. Allow it to rest for 20 minutes before serving. Enjoy!
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