WEEKEND CHILL=POT PIE

IN THE WINTER WE EAT A LOT OF SAVORY PIES. THIS WAS THROWN TOGETHER WITH SOME PHEASANT (FROM THE XMAS HUNT), MERGUEZ, DRIED PORCINI AND SOME ONION. I MADE A GLUTEN FREE CORN MEAL CRUST (FOR THE WIFE) WITH SOME THOMAS KELLER FLOUR. THE CRUST WAS A CHALLENGE (PS YOU NEED THE GLUTEN PROTEIN IN FLOUR TO HAVE THE WHOLE WORLD HOLD TOGETHER WELL) SO, IT TURNED INTO STRIPES-BUT NO MATTER THE LARD AND BUTTER IN THE CRUST MADE UP FOR ANY SHORT COMINGS ON LOOKS. REALLY THOUGH, YOU CAN'T GO WRONG WITH THESE GAME PIES.

GAME BIRD PIE

JUST ABOUT THIS TIME OF YEAR (WHEN THE WALK IN AND CHEST FREEZER ARE FILLED TO THE RIM WITH PIG) THAT I HAVE TO CONSIDER CLEARING OUT SOME GAME TO MAKE ROOM FOR MORE. (AS THE RABBIT AND BIRD SEASON IS HERE AND THE DEER SEASON IS FAST APPROACHING) HENCE THE GAME PIE. IT IS A SURE FIRE WAY (AND A REAL CROWD PLEASER) TO GET RID OF LAST SEASONS DEEP FREEZE OF GROUSE, PHEASANT AND PARTRIDGE. ONE OF THE BEST RECIPES I HAVE FOUND IS FROM THIS OLD DUCKS UNLIMITED COOKBOOK OF MY DAD'S. (WHICH I HAVE HEAVILY DOCTORED AND SUBSIDIZED TO MAKE MY OWN, WITH THE ADDITION OF LEEKS, HOUSE MADE PANCETTA, AND CHANTERELLES TO NAME A FEW MODIFICATIONS.) THIS PIE MADE ITS WAY TO A COMMUNITY POT LUCK AND (SURROUNDED BY PASTA SALADS, TACO DIPS AND GREEN BEAN CASSEROLES) LASTED ALL OF 10 MINUTES.

 POACHED BIRDS W/ RESERVED STOCK