Title: Pheasant Pie
Categories: Game
Yield: 4 Servings

1		Pheasant
1		Bay leaf
1		Celery stalk
6		Peppercorns
1	tb	Salt
1/2	c	Butter
1/2	c	Flour
1	c	Light cream
1/8	ts	Pepper
1/4	ts	Salt
1	cn	Pearl onions; (16 oz)
4	oz	Mushrooms; sliced
1	pk	Frozen peas; (10 oz)
2		Canned pimientos; sliced
		Pastry for single crust

Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns, and 1 tbsp salt. Bring to a boil. Cover, reduce heat to a simmer, and cook over low heat 2 to 3 hours, or until pheasant is tender. Remove meat from bones and strain broth.

Melt butter in saucepan, add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper, and salt. Cook, stirring, until thickened. Arrang pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce, leaving at least a 1-inch space at the top.

Prepare pastry. Cut pastry circle 1/2-inch larger than casserole and place over pheasant mixture, turning edge of pastry under and pressing to casserole with fork or spoon. Garnish top with leaf-shaped pastry cutouts and acorns made by attaching a pastry circle to a filbert with a clove. Bake in a preheated 450 F oven for 15 minutes, or until crust is golden brown. Serve with a tart green salad, garlic bread, and ale or beer.

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