Subj : St. Fergus 08
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus' Rustic Pheasant Pie
 Categories: Pastry, Game, Pork, Potatoes, Herbs
      Yield: 5 Servings

      1    Pheasant; in large pieces,
           - on the bone
      4 sm (or 3 lg) pigCÇÖs trotters;
           - cooked
      2 tb Lard or goose fat
      1 qt Pork stock
      3    Yukon Gold or other waxy
           - potatoes; in large chunks
      6    Shallots; minced
      6 cl Garlic; rough chopped
      1    Celery rib; chopped fine
      1 tb Oregano
      2    Bay leaves
      1 tb Cracked black pepper
      1 tb Crushed juniper berries
           Salt
    1/2 c  Red wine

MMMMM-------------------------PIE CRUST------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Salt
    1/4 lb Butter; in 1/2" cubes
    1/4 c  Goose fat or lard
      2    Egg yolks

  Pick the skin, fat and other yummy stuff from the
  trotters and cut them into rough, 1/2" pieces.

  Mix the flour and salt, then the butter in a food
  processor. The butter must be very cold, so put the
  chunks in the freezer for 15 minutes before pulsing the
  mixture together 4-6 times. After this is done, add the
  goose fat or lard and pulse a few more times until the
  mix looks like polenta.

  Add 3-5 tablespoons of water to the dough and buzz it a
  few times. Remove and clump it into a ball, then flatten
  it somewhat/ Dust with flour and cover in plastic wrap.

  Refrigerate the dough for at least 30 minutes.

  Set oven @ 425+|F/218+|C.

  Brown the pheasant pieces well in the goose fat or lard
  -- if you happen to have pheasant fat, rendered the same
  way as for wild ducks, this is ideal. But I do not
  expect you to have it so this is optional. Set the
  pheasant pieces aside and salt them.

  In a shallow casserole, lay out all the herbs, spices,
  pieces of the trotter, potatoes and wine. Add a bit of
  salt. As the pheasant pieces brown, lay them in the
  casserole skin side up. When everything is in, add the
  pork stock up to the level of the skin on the pheasant
  and put in the oven uncovered for 15 minutes.

  After 15 minutes, drop the temperature to 350+|F/175+|C
  and cook for another 30 minutes.

  Remove and let everything cool. DonCÇÖt turn off the oven.
  When you can, pick the pheasant meat off the bones and
  chop the breast meat into large chunks. Return to the
  stew. You can eat it at this point or top it with the
  crust.

  If you are making a proper pie, roll out the dough flat
  enough to cover a pie dish.

  Fill the pie dish with the stew -- leave about 1/4 inch
  space from the top -- then cover with the crust. Cut
  some holes in the top to let steam escape. Paint the
  crust with the egg yolks.

  Bake in the oven for 45 minutes; the crust should be
  nice and brown. Remove and let stand for 10-15 minutes
  before serving.

  Serves 4-6

  Recipe by Fergus Henderon

  RECIPE FROM: https://honest-food.net

  Uncle Dirty Dave's Archives

MMMMM

.... The term domestic housewife implies there are feral housewives too.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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