Pheasant and Morel Potpie
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
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Cooking tools:
- Pastry cutter
- Sifter
- Rolling pin
- Pie dish
- Pastry brush
- Coffee filter
- Slotted spoon
- Whisk
- Mixing bowl
- Pot
- Saucepan
- Stove
- Oven
- Refrigerator
- Plastic wrap
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
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
- 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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