13089 Serves 8 Wed Aug 06 08:23:24 -0700 2008 Tue Feb 03 13:18:01 -0800 2009 Licensed http://www.chow.com/recipes/13089 Tue, 03 Feb 2009 21:18:01 GMT In the British Isles pheasant and grouse hunting is a favorite pastime for most hunters with shotguns, and the pheasant bagged is most often roasted, added to casseroles or soups, or made into game pies, such as this one. Pheasant are so plentiful in the Lothians that they are considered a driving hazard. The traditional method of cooking with pheasant requires that the birds be “well hung,” meaning that they would be hung by the tail in cold weather for up to ten days to age (do not try this at home). When the carcass fell from the tail section on its own, the birds were ready to be used. Leeks are popular all across the British Isles since they have a high yield, require little care while growing, and are resistant to cold weather.

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Place the pheasant breasts into a resealable plastic bag.

Combine the port, oil, garlic, juniper berries, and black pepper. Mix well to combine. Pour the marinade over the pheasant breasts, seal the bag, and toss to coat. Marinate a minimum of 3 hours, preferably overnight. Remove the breasts and strain and reserve the marinade.

Heat the butter over medium heat in a skillet and sauté the pheasant breasts until they are nicely browned and the meat is still rare. Allow the pheasant breasts to rest 10 minutes. Thinly slice the breasts against the grain and reserve, saving any juices to add to the sauce later. (The pheasant breasts can be prepared one day in advance.)

Heat half the butter over medium heat in a small skillet and sauté the leeks until soft. Add the cream and simmer until thickened. Season and reserve. (The leek filling can be made one day in advance.)

Heat the remaining butter in a small skillet and sauté the mushrooms until soft. Drain off any liquid, reserving it for the sauce. Add the chopped parsley, season with salt and pepper, and reserve. (The mushroom filling can be made one day in advance.)

Heat the butter in a nonstick skillet over medium heat and sauté the shallots until soft. Deglaze the pan with the port and cook off the alcohol.

Add the stock, cream, reserved marinade, reserved breast juices, and reserved mushroom liquid and bring to a boil. Lower the heat to a simmer and reduce the sauce until slightly thickened, season with salt and pepper. Reserve warm or reheat for service.

Roll out the puff pastry ¼ inch [6 mm] thick. Cut eight 3-inch [8-cm] circles and eight 5-inch [13-cm] circles.

Leaving a clean edge, place the leek filling on the smaller circles, then top with the mushroom filling. Arrange slices of pheasant breast over the mushroom layer.

Brush the edge of the pastry with beaten egg and cover with the larger circles, pressing around the edges. Crimp the edges with a fork to seal.

Place the pies on a parchment-lined baking sheet. Brush with beaten egg. Make several slits in the top of the pastry to release steam.

Bake at 400°F [205°C] for 30 minutes, or until the pastry is golden brown and the filling is bubbling.

Ladle a small pool of warm sauce on a small plate and top with a warm pie.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 pheasant hen breasts

]]> 3 tablespoons [45 mL] ruby port

]]> 2 tablespoons [30 mL] olive or vegetable oil

]]> 2 garlic cloves, very finely minced

]]> 1 teaspoon [5 mL] juniper berries, lightly crushed

]]> ½ teaspoon [3 mL] ground black pepper

]]> ¼ cup [60 mL] butter

]]> 1 pound [450 g] white part of leeks, well washed and sliced thin

]]> ¼ cup [60 mL] heavy cream

]]> Salt and black pepper to taste

]]> 12 ounces [340 g] crimini or wild mushrooms, sliced

]]> 1½ tablespoon [25 mL] parsley, chopped

]]> Salt and black pepper to taste

]]> 2 tablespoons [30 mL] butter

]]> 3 shallots, finely diced

]]> ½ cup [120 mL] ruby port

]]> ½ cup [120 mL] rich poultry or veal stock

]]> ½ cup [120 mL] heavy cream

]]> Salt and black pepper to taste

]]> 12 ounces [340 g] puff pastry, commercially prepared or homemade

]]> 2 eggs, lightly beaten

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