Ingredients
2 pheasants (2-1/2 pounds each)4 cups water1 medium onion, quartered1 garlic clove, minced2 tablespoons lemon juice1-1/4 teaspoons salt1/2 teaspoon pepper1/4 teaspoon Worcestershire sauce1/8 teaspoon ground nutmeg3/4 cup all-purpose flour1 jar (16 ounces) pearl onions, drained1 package (10 ounces) frozen peas1-1/2 cups sliced carrots1 jar (2 ounces) sliced pimientos, drained1/4 cup minced fresh parsleyPastry for single-crust pie
Preparation
In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly.
Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden.
