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Ingredients.
6 phesant breasts, diced.
1 garlic clove, crushed.
1 pint game stock.
1/2 oz butter.
2 leeks, chopped.
2 onions, chopped.
10 fl ozs double cream.
Lemon juice.
1 egg, beaten.
1 packet of ready rolled puff pastry.
Method.
Melt the butter and saute the pheasant until white, don`t brown it. Then add the onions, cook for about 3 1/2 minutes. Now add the garlick, the game stock and further cook for about 18 minutes or until the pheasant is tender. Whilst this is going on, cook the leeks and leave to cool.
When the pheasant and onions are cooked, seperate from the stock and place in a pie dish, put the leeks on top and keep this warm.
Boil the stock until it has reduced by two thirds. Add the cream and further reduce until you have a thick sauce.
Now add the lemon juice, then cover the pheasant and leek with the cream sauce and cool.
About 40 minutes before you intend to serve, cover the pie with pastry, glaze withthe egg and cook in an oven until golden at 200C, gas mark 6.
John.
6 phesant breasts, diced.
1 garlic clove, crushed.
1 pint game stock.
1/2 oz butter.
2 leeks, chopped.
2 onions, chopped.
10 fl ozs double cream.
Lemon juice.
1 egg, beaten.
1 packet of ready rolled puff pastry.
Method.
Melt the butter and saute the pheasant until white, don`t brown it. Then add the onions, cook for about 3 1/2 minutes. Now add the garlick, the game stock and further cook for about 18 minutes or until the pheasant is tender. Whilst this is going on, cook the leeks and leave to cool.
When the pheasant and onions are cooked, seperate from the stock and place in a pie dish, put the leeks on top and keep this warm.
Boil the stock until it has reduced by two thirds. Add the cream and further reduce until you have a thick sauce.
Now add the lemon juice, then cover the pheasant and leek with the cream sauce and cool.
About 40 minutes before you intend to serve, cover the pie with pastry, glaze withthe egg and cook in an oven until golden at 200C, gas mark 6.
John.
