GAME BIRD PIE : THE RECIPE

THIS RECIPE MAKES A BIG PIE.

 I FILL A LARGE 11X14 GRATIN.

INGREDIENTS:

GAME BIRDS (3-4 LBS OR SO)

 COVER WITH WATER AND POACH FOR 1-2 HOURS MED LOW

W/ AN ONION

SOME PEPPERCORNS

STALK OF CELERY AND A CARROT

A BUNDLE OF PARSLEY AND SOME THYME

A CLOVE OR TWO OF GARLIC

BAY LEAF

NEXT TRIM, PEEL AND SLICE/CHOP

1 LB MUSHROOMS (YOUR CHOICE)

LARGE LEEK

3 MED CARROTS

3 MED PARSNIPS

1 LB PEARL OR BOILING ONIONS

CUBE 5-6 OZ OF PANCETTA

ONE BAG ORGANIC FROZEN PEAS

IN A LARGE SAUTE PAN

RENDER PANCETTA

ADD LEEKS AND SWEAT 

THEN ADD SLICED MUSHROOMS AND BROWN.

SET ASIDE.

CHOP THE LEAVES OF ONE BUNCH OF TARRAGON.

SET ASIDE.

BLANCH CHOPPED CARROT AND PARSNIP

BLANCH PEELED PEARL ONION

WARM UP PEAS IN HOT WATER-STRAIN

SET ASIDE

STRIP MEAT FROM BONES AND SET ASIDE. 

RESERVE 2-3 CUPS (STRAINED) POACHING STOCK

IN A SAUCE PAN COMBINE 1/2 CUP MELTED BUTTER WITH 1/2 CUP FLOUR-STIR UNTIL BLENDED-THEN ADD STOCK GRADUALLY, STIRRING CONSTANTLY. ADD ONE CUP OF CREAM CONTINUE STIRRING UNTIL THICK (SHOULD COAT THE BACK OF A SPOON) SALT AND PEPPER TO TASTE. THIS IS YOUR "GRAVY" FOR THE PIE.

IN A LARGE MIXING BOWL COMBINE EVERYTHING.

MEAT, VEG, HERBS, GRAVY-EVERYTHING...

(YOU SHOULD HAVE MADE YOUR PIE CRUST BEFORE HAND. I ALWAYS MAKE A VERSION I LEARNED FROM JULIA AND JACQUES. USING BUTTER AND LARD RENDERED FROM MY PIGS.)

POUR ALL THE GOODNESS INTO YOUR VESSEL OF CHOICE.

THE GRAVY SHOULD COVER ABOUT AN INCH OVER THE FILLING.

COVER WITH PASTRY AND GARNISH

I LIKE TO EGG WASH THE TOP

BAKE AT 450 DEGREES UNTIL DESIRED BROWNING.

(ABOUT 20-30 MIN)

SPOON, EAT, REPEAT.

PS PRETTY MUCH EATS WELL WITH ANY DRINK.

*ADAPTED FROM DUCKS UNLIMITED COOKBOOK CIRCA 1980