Pheasant, leek & bacon pie

Name: Pheasant, leek & bacon pie
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams butter; 200 grams streaky bacon, cut into chunks; 4 leeks, cut into large chunks; 3 celery sticks, sliced; 3 carrots, halved lengthways and sliced; 2 bay leaves; 3 Tbsps plain flour; 300 milliliters cider; 500 milliliters chicken stock; 2 Tbsps double cream; 6 pheasant breasts, skinned and cut into large chunks; 3 Tbsps wholegrain mustard; 1 Tbsp cider vinegar; 500 grams block puff pastry; 1 serving egg beaten with a little milk, to glaze

Pheasant, leek & bacon pie takes roughly 1 hour and 40 minutes from beginning to end. This recipe serves 6. This recipe covers 69% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 325g of protein, 183g of fat, and a total of 3275 calories. A mixture of double cream, cider vinegar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. How to Cook Pheasant: Buttered Roast Pheasant with Cream and Bourbon, Pot-roast pheasant with cider & bacon, and Roast pheasant with wild mushroom, potato & bacon ragout are very similar to this recipe.

Instructions

Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour.

Ingredients you will need

Butter

Bacon

Equipment you will use

Casserole Dish

Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce.

Ingredients you will need

Carrot

Celery

Cider

All Purpose Flour

Leek

Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer.

Ingredients you will need

Chicken Stock

Cream

Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.

Ingredients you will need

Pheasant

Mustard

Vinegar

Meat

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Tip the mixture into a large rectangular dish.

Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang.

Ingredients you will need

Roll

Brush the pastry with egg, then decorate with any leftover pastry, if you like.

Ingredients you will need

Egg

Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking.

Ingredients you will need

Sea Salt

Bake for 30-35 mins until golden.

Equipment you will use

Oven

Remove from the oven and leave to cool for 5 mins before serving.

Equipment you will use

Oven

Equipment

Casserole Dish

Oven

Ingredients

Servings:

50grams

butter 200grams

streaky bacon, cut into chunks 4

leeks, cut into large chunks 3

celery sticks, sliced 3

carrots, halved lengthways and sliced 2

bay leaves 3Tbsps

plain flour 300milliliters

cider 500milliliters

chicken stock 2Tbsps

double cream 6

pheasant breasts, skinned and cut into large chunks 3Tbsps

wholegrain mustard 1Tbsp

cider vinegar 500grams

block puff pastry 1serving

egg beaten with a little milk, to glaze

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie can be paired with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.