Game Bird Pie
A hearty game bird pie featuring tender duck or pheasant, aromatic spices, and a flaky crust, perfect for a comforting, rustic meal suited to special occasions.
Ingredients
- 1/4 cup butter
- 1 cup finely chopped celery ⓘ
- 3/4 pound boneless uncooked duck or pheasant, cut into 1/2-inch pieces ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 cup chicken stock ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- pinch grated nutmeg ⓘ
- salt and pepper to taste ⓘ
- 1 cup finely chopped onions ⓘ
- 1/2 cup dry white wine ⓘ
- 1/2 teaspoon dried thyme ⓘ
- pinch ground allspice ⓘ
- 2 bay leaves ⓘ
- pie crust ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- In a large saute pan, melt the butter over medium heat.
- Add the chopped onions and celery; sauté for 3 minutes.
- Add the duck and pheasant pieces and cook until browned, about 6 to 8 minutes.
- Stir in the flour and cook for 5 to 7 minutes, stirring occasionally, until bubbling and a roux forms.
- Stir in the white wine and chicken stock.
- Bring to a simmer and add the thyme, cinnamon, allspice, nutmeg, bay leaves, salt, and pepper.
- Cook, stirring constantly, for 10 to 15 minutes until thickened.
- Pour the filling into a pie crust, cover with the top crust, and crimp the edges with a fork.
- Cut small slits in the top crust to allow steam to escape.
- Bake for 50 to 60 minutes or until the juices are bubbling through the top crust.
- Remove from the oven and let cool for 10 to 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).