Pheasant Pie - Meat Smoke Fire
We made these epic pheasant pies on the Big Green Egg. They're big, bit so tasty you'll probably be able to manage a whole one.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatsmokefire.co.uk.
Ingredients
- 1 onion (chopped finely)
- 25 g butter
- 2 sheets pre-made shortcrust pastry
- 2 pheasant breasts
- 100 g plain flour
- 1 large carrot (chopped into small chunks)
- 2 sticks celery (chopped into small chunks)
- 150 g floury potato (cut into 7mm cubes)
- 2 chicken stock pots (Knorr)
- 150 ml white wine
- 150 ml water
- black pepper (coarsely ground)
- 5 g tarragon
- 1 egg (beaten for egg wash)
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