Pheasant  Pot Pie

This pheasant pot pie is a classic comfort food wild game recipe – with its savory pheasant filling, fresh vegetables, and topped with a flaky puff pastry crust.

•  Olive oil   •  Pheasant breasts •  Salt •  Pepper •  Fresh thyme •  Fresh sage •  Unsalted butter •  White onion •  Flour

INGREDIENTS

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Preheat oven to 375 degrees F.

Step 1

FULL RECIPE

In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through.

STEP 2

Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes.

Step 3

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FULL RECIPE

Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer.

STEP 4

Swipe up for full recipe!

VENISON STUFFED BELL PEPPERS

VENISON MAC AND CHEESE

VENISON  SMOKED  CHILI

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