Pheasant Cutlet topped with home grown basil pesto.
Wild or Not? Pot Pie Perfection
Any conventional recipe can be manipulated and transformed into a wild and delicious meal. Pot pie is a quick and easy way to incorporate wild ingredients to your diet. I have tested this meal with both store-bought and wild ingredients and either way it is a crowd favorite.
Below is an ingredient list with wild substitutions for you to try! This meal can be transformed seasonally depending upon the fresh produce and meat available.
INGREDIENTS:(Wild Alternatives)
1 large chicken breast (Wild Turkey or Pheasant Breast)
1/2 cup minced onion ( Wild Ramp or Leek)
1 Tbsp garlic (Wild Garlic Greens)
2 Tbsp butter (Wild Game Fatback)
3 Tbsp olive oil
1/3 cup dry white wine
1 egg
2 sheets puff pastry
3/4 cup peas (Wild Asparagus/ your favorite homegrown vegetable)
1/4 cup heavy cream
4 cups chicken Broth (Wild Game Broth)
1/3 cup flour
1 1/2 tsp thyme (can be found in dry well-drained areas or grown at home)
2 tbsp fresh italian parsley (Wild Celery Leaves)
2 large carrots (Queen Anne's Lace)
8-10 large crimini mushrooms (Morels or Oyster Mushrooms)
1/2 tsp lemon zest (Lemon Thyme or Lemon Sage)
1/2 tsp dried cumin
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp white pepper
See Directions Below
Wild or Not? Pot Pie Perfection
Any conventional recipe can be manipulated and transformed into a wild and delicious meal. Pot pie is a quick and easy way to incorporate wild ingredients to your diet. I have tested this meal with both store-bought and wild ingredients and either way it is a crowd favorite.
Below is an ingredient list with wild substitutions for you to try! This meal can be transformed seasonally depending upon the fresh produce and meat available.
INGREDIENTS:(Wild Alternatives)
1 large chicken breast (Wild Turkey or Pheasant Breast)
1/2 cup minced onion ( Wild Ramp or Leek)
1 Tbsp garlic (Wild Garlic Greens)
2 Tbsp butter (Wild Game Fatback)
3 Tbsp olive oil
1/3 cup dry white wine
1 egg
2 sheets puff pastry
3/4 cup peas (Wild Asparagus/ your favorite homegrown vegetable)
1/4 cup heavy cream
4 cups chicken Broth (Wild Game Broth)
1/3 cup flour
1 1/2 tsp thyme (can be found in dry well-drained areas or grown at home)
2 tbsp fresh italian parsley (Wild Celery Leaves)
2 large carrots (Queen Anne's Lace)
8-10 large crimini mushrooms (Morels or Oyster Mushrooms)
1/2 tsp lemon zest (Lemon Thyme or Lemon Sage)
1/2 tsp dried cumin
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp white pepper
See Directions Below
Directions:
1.) In a medium sauce pan boil carrots along with other vegetables until fork tender and chicken until cooked through. Drain and save liquid to be reconstituted.
2.) In a large sauté pan melt 1 tbsp butter add olive oil, minced garlic, chopped onions and Italian parsley and mushrooms. Cook until mushrooms are tender and onions become transparent. Add the wine, cumin, celery salt, lemon zest, garlic salt, onion salt, and white pepper. cook until liquid evaporates.
3.) Place mushroom mixture in a large bowl and add the rest of the butter into the sauté pan. Incorporate the flour to make a thick paste or roué. Add heavy cream and reconstituted chicken broth slowly until fully incorporated. The sauce should be thick about the consistency of creamy soup. If the sauce is too thick more stock can be added.
4.) In a large mixing bowl gently fold vegetables, mushroom mixture, and sauce together until fully combined. Set aside to cool.
5.) Grease a large baking dish and layer the bottom of the dish with puff pastry shell. Pour the combined filling onto the pastry shell. Cover with the other puff pastry shell, cut small holes in the top pastry shell for ventilation and then brush with egg wash.
6.) Place pie in a 400 degree preheated oven for 30 to 35 minutes or until top pastry shell becomes golden brown and doubles in size. Let stand for 5- 10 minutes and enjoy!
1.) In a medium sauce pan boil carrots along with other vegetables until fork tender and chicken until cooked through. Drain and save liquid to be reconstituted.
2.) In a large sauté pan melt 1 tbsp butter add olive oil, minced garlic, chopped onions and Italian parsley and mushrooms. Cook until mushrooms are tender and onions become transparent. Add the wine, cumin, celery salt, lemon zest, garlic salt, onion salt, and white pepper. cook until liquid evaporates.
3.) Place mushroom mixture in a large bowl and add the rest of the butter into the sauté pan. Incorporate the flour to make a thick paste or roué. Add heavy cream and reconstituted chicken broth slowly until fully incorporated. The sauce should be thick about the consistency of creamy soup. If the sauce is too thick more stock can be added.
4.) In a large mixing bowl gently fold vegetables, mushroom mixture, and sauce together until fully combined. Set aside to cool.
5.) Grease a large baking dish and layer the bottom of the dish with puff pastry shell. Pour the combined filling onto the pastry shell. Cover with the other puff pastry shell, cut small holes in the top pastry shell for ventilation and then brush with egg wash.
6.) Place pie in a 400 degree preheated oven for 30 to 35 minutes or until top pastry shell becomes golden brown and doubles in size. Let stand for 5- 10 minutes and enjoy!
For more great wild game recipes visit http://honest-food.net/wild-game/