Pheasant pie

Name: Pheasant pie
Cuisine: European, British
Ingredients: 3 pheasants, meat removed and bones discarded (or used to make stock), or 8 pheasant breasts, cut into large chunks; 3 tbsp plain flour; 2-3 tbsp olive oil; 100g streaky bacon, finely chopped; 200g button mushrooms; 1 large onion, finely chopped; 2 garlic cloves, crushed; 15g butter; 100ml Madeira; 250ml chicken stock; 4-5 juniper berries, lightly crushed; A few fresh thyme sprigs, leaves picked; 1 medium free-range egg, beaten; 225g plain flour, plus extra for dusting; 25g semolina; 100g unsalted butter, chilled, cut into cubes; 1 medium free-range egg yolk

Instructions

This delicious madeira and juniper-infused pheasant pie has a melt in in the mouth pastry that makes it a star dish for a special meal on Christmas Eve.

Updated at: Wed, 04 Jun 2025 01:41:17 GMT