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Congratulations to our Young Shots recipe competition winner Rory Palmer from Shropshire, sharing with us their pheasant and mushroom pie recipe..
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Pheasant and mushroom pie
250g mushrooms
350g diced pheasant
1 diced onion
2 crushed garlic cloves
1 cooked, diced potato
Herbs or spices of your preference
1tbsp red wine vinegar
Puff pastry
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You can choose different ingredients, depending on what you can get. I like to use slightly different ingredients from time to time too.
Put the diced onion and mushrooms in the pan and sweat them. Don’t dry them out though – retaining some moisture is important. Then add garlic and a little bit of herbs or spices with the vinegar and cook until the garlic softens.
Put the pheasant meat and the potato in a bowl (it’s best to partly cook your pheasant in a pan so it doesn’t take as long in the oven). Then, season with salt, pepper and herbs to taste. Add the cooled vegetables and mix. Spread the mix over half of the pastry, leaving enough room to fold and crimp it. Cook in the hot oven until pastry is nice and golden. You can spread a little bit of whipped egg over the top of the pastry to give it a lovely golden colour and shine. Then, all you need to do is enjoy it!
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