Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pheasant, Leek and Stilton Pie.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pheasant, Leek and Stilton Pie.

    Post  Admin on Sat Dec 23, 2017 8:21 pm


    400g Pheasant cut into chunks (three to four breasts ish)

    50g butter

    1 tb sp olive oil

    3 sweet spuds cut into chunks

    225g Chestnut mushrooms (we use normal and its still lovely!)

    2 cloves garlic

    2 sprigs thyme

    100ml chicken stock

    150ml dbl cream

    100g stilton (we tend to use a lot more than this as we add it to taste as were going along)

    Puff pastry

    1 Egg and rock salt for the top of pastry


    cook pheasant chunks until tender in butter and put to one side under foil, then cook sweet potato in butter and oil until soft, then add the mushrooms, half the Thyme and all the garlic and pheasant chunks and cook for about 4 minutes.

    Pre heat oven to 180

    *( at this point the originator of this recipe - Sue, recommends to put one tbl spoon of brandy over the mix and let it sit for a minute, weve never done this cos we never have brandy in but let me know if you try it! )

    Add stock and cream and warm through gently then take off stove and stir in stilton (to taste)

    Dish up, add pastry and brush with Egg and sprinkle the rest of Thyme and rock salt on the top PIERCE PASTRY with sharp knife and cook for about 20 min or until pastry rises and golden brown

      Current date/time is Wed Dec 12, 2018 6:43 pm