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Eat Like A Wild Man Rebecca Gray [Buy Me]

Venison and Pheasant Pie

Ingredients

3/4 lb. venison

3/4 pheasant, boned

1 cup water

1/4 lb. bacon, diced

1/2 cup seasoned bread crumbs

1/4 tsp. thyme

1/4 tsp. oregano

1/4 tsp. parsley

3 tbsps. melted butter

1 cup sliced onions

1/4 lb. fresh mushrooms, quartered

2 hard-cooked eggs, quartered

1 cup game or beef stock

1 egg

1 tsp. water

Serves 4

Make the butter crust and chill it for 45 minutes. In a small saucepan bring the water to a boil, add the becon, and cook it for 5 minutes. Drain. Slice the venion and pheasant into 1/2-inch-wide strips, 1 inch long. In a small bowl mix the seasoned bread crumbs with thyme, oregano, parsley and melted butter. Layer the venison, pheasant, becon, onions, mushrooms and eggs in a 9-inch pie plate. Sprinkle the bread crumb mix over the filling and pour on the stock.

On a lightly floured board roll the butter crust into a 10-inch circle. Cut a 1-inch hole in the middle. Beat the egg with water and brush the pie plate rim with the wash. Place the dough over the filling and press the edge onto the rim, crimping it. Brush the crust with egg wash. Bake at 400F for 20 minutes (to brown the crust). Lower the heat to 350F and bake for 1 hour.---Annette and Louis Bignami, November 1987

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