Pheasant Pie


1 brace of small pheasants
1 pint (600 ml) stock
150 g (6 oz) button mushrooms
1 glass sherry
2 oz (50 g) cooked ham, cut in strips
egg to glaze


1. Simmer the pheasants in a covered pan with the stock and sherry until the meat begins to come away from the bones.

2. Remove the pheasants and allow to cool.

3. Take the meat off the bones.

4. Put the bones back in the stock and boil until you have reduced it to a thick gravy sufficient to just cover the cooked pheasant, ham and sliced mushrooms in the bottom of a deep pie dish.

5. Roll out the pastry and cover the dish.

6. Glaze with egg and bake for 30 minutes at 220°C, 425°F, mark 7.

What did you think?

30 people have helped to review this recipe. Thankyou!

Yummy Pheasant pie....
posted by Jacqui Gray @ 03:17PM, 7/01/09
Absolutely fantastic dish, not done before but turned out great. I didn't bother with the ham and just used normal mushrooms. The sherry did the trick!
My neighbour gave me the pheasant from a shoot and I made him a portion which he devoured!!! He has now asked for the recipe to give to his Mrs!
posted by alan s @ 05:35PM, 10/19/09
What kind of pastry is it??
flaky pastry or shortcrust
how do i make the pastry
Pheasant Pie
posted by Jackie Bannister @ 05:45PM, 2/17/10
This is highly recommended! I have a glut of pheasants in the freezer and have been trying new things like pheasant casserole cooked in cider but I have to admit this is truly fab! I have cooked it as a main dish for dinner parties and everyone has loved it.
Can't wait
posted by Turner Digital. @ 07:44PM, 1/09/11
Looking forward to trying this. As for pastry then it will be puff pastry which you can buy pre rolled, ready to go in the supermarket.
Short Crust!!!
posted by John Standing @ 05:36AM, 12/23/11
Pastry must be short crust. Puff pastry for a pie like this is waste of time, its bland and adds very little in the way of substance.
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