Monday, 6 September 2010

Pheasant And Ham Pie Recipe


I have a few pheasants in the freezer that I needed to use up and the remains of a bacon collar joint in the fridge, not to mention a mountain of plums, and so this recipe is the happy result. It's a hearty pie but I think the plums just lift it out of the ordinary and would probably work ok with chicken though I would use boned thighs for this recipe.

Pheasant and Ham Pie with Victoria Plums
Breasts from 1 pheasant (or 4 boneless chicken thighs)
Some chunks of ham or failing that a few slices of bacon
1 large onion
1 large clove garlic crushed
4 Victoria plums, halved and stoned
1 large carrot
1 tablespoon plain flour
Scant half pint of good stock
A glug or so of red wine
chopped parsley
seasoning
Half a pack of ready rolled puff pastry.

Chop and fry the onion, garlic and carrot until soft. Add the chunked ham and pheasant. Sprinkle with flour and fry until well browned, stirring from time to time. Season well.  Add a glug of red wine, and enough stock to make a sauce. Add the chopped parsley, turn into a pie dish and press the plum halves into the gravy. Cover with the half sheet of puff pastry, trim, and brush with beaten egg or milk. Bake in the middle of the roasting oven of the Aga for 20 minutes, (gas about mark 6) until well browned, then move to the bottom oven for another half hour or so (gas about 3). Serve with a seasonal green veg.

2 comments:

  1. That sounds so delicious! I haven't been near a pheasant in nearly 30 years, but may try it with the chicken. It looks so good, it made me hungry, I'm just going to have to go find myself something to eat!

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  2. Dear Kathy, Pheasant I adore in all of its [cooked] forms and this pie with the addition of the plums sounds just the kind of thing for an early autumn dinner. I have a good butcher for the pheasants, an excellent fruiterer for the plums, all I need now is the skill to combine the two. Some hope! [pun intended!].

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