Pheasant Pot Pie
After a successful day of pheasant hunting, you are left scouring the internet looking for the next best way to prepare them. Allow me to introduce you to it.
Ingredients
4 pheasant breasts (2 birds)
1 Yellow onion
2 Cloves of garlic
12 oz of carrots
2.5 oz of celery
¼ oz Thyme
4 TBSP Flour
4 TBSP Cream Cheese
5 TBSP Butter
4 Chicken stock concentrates
1 Tube Pillsbury Southern Homestyle Buttermilk Biscuits
Start by preheating your oven to 425 degrees.
Begin dicing up your onion and celery (I prefer smaller pieces). Mince the garlic cloves, and shred the carrot, adding them to a bowl and mixing them together.
Strip your thyme from the stems and place it in a small dish as well.
It is best to use a cast iron pan or other oven-safe cookware since you will place it in the oven to bake.
Place the pan on the stove and while waiting for it to heat up separate the tenderloin parts of the breast from the rest of the breast and trim off any unwanted fat. Also, clean any blood clots and be sure to check diligently for BBs.
Add the 4 Chicken stock Concentrates to 1 ¾ cups of water to allow them time to dissolve.
As the pan begins to heat up, place enough water in it to cover the breast about halfway. And once it begins to heat up, add the breasts and tenderloin. Be sure to flip the breasts often, keeping them wet, and be sure to add more water whenever needed. Once the breasts get to about the 140-degree mark, pour the water out of the pan. Check the tenderloins as they may already be fully cooked at this stage. Add some olive oil to the pan and sear the breasts until they reach the 165-degree internal temperature.
Remove them from the pan and shred them, placing them into a lidded container. Season the shredded breast to your liking with salt and pepper and also mix in 1 TBSP of butter allowing it to melt and soak into the breast while it sits.
Quickly deglaze the pan with water and dump it out leaving it clean and ready to go.
Add a drizzle of oil to the pan with medium to high heat and add the Carrot, celery, and onion you mixed into the bowl. Cook and stir for 5 to 7 minutes or until they seem done.
Once they are done add the garlic and around half of the thyme and mix them in until they become fragrant. (Around 30 seconds)
Add 3 TBSP of butter to the pan with the vegetables until it’s melted. Stir in the 4 TBSP of flour and cook for 1 minute.
Pour in the 1 ¾ cups of water containing the chicken stock concentrate, and bring it to a boil cooking for 3 to 5 minutes or until it is thickened.
Turn off the heat and add the 4 TBSP of cream cheese and the shredded Pheasant breast, mix them in and season everything lightly with salt and pepper.
Melt 1 TBSP of butter in a dish with the microwave as you open the biscuits. Peel each biscuit at the center to create two thinner biscuits Evenly distribute the biscuits across the top of the filling and brush them with the butter. Sprinkle the remaining thyme across the top of the biscuits. Place the skillet onto the top rack of the oven. Allowing it to bake until the biscuits are golden brown (12-15 minutes).
When the Biscuits are baked, remove the skillet from the oven and allow it to cool for a few minutes before serving.