Pheasant and Morel Potpie | Saveur

Name: Pheasant and Morel Potpie | Saveur
Ingredients: 3 cups flour; Salt; 5 tbsp. vegetable shortening; 16 tbsp. chilled butter, cut into small pieces; 1 (2½–3 lb.) cleaned pheasant, cut into pieces; 4 cups rich Chicken Stock; 2 bay leaves; 1 oz. dried morels; 2 russet potatoes, peeled and cut into large pieces; 3 tbsp. butter; 3 tbsp. flour; Salt and freshly ground black pepper; 1-2 cups pearl onions, blanched for a few minutes and peeled; 1 cup fresh or frozen baby peas; 1 egg, lightly beaten

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If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.

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Ingredients

3 cups flour
Salt
5 tbsp. vegetable shortening
16 tbsp. chilled butter, cut into small pieces
1 (2½–3 lb.) cleaned pheasant, cut into pieces
4 cups rich <a href="https://www.saveur.com/article/Recipes/Brown-Chicken-Stock/">Chicken Stock</a>
2 bay leaves
1 oz. dried morels
2 russet potatoes, peeled and cut into large pieces
3 tbsp. butter
3 tbsp. flour
Salt and freshly ground black pepper
1-2 cups pearl onions, blanched for a few minutes and peeled
1 cup fresh or frozen baby peas
1 egg, lightly beaten