Pheasant Pie

1 pheasant, cooked and cut in pieces

1 deep dish pie crust, plus crust to cover the top

1 large head broccoli, cut up and partially cooked (or a 10 to 16 ounce frozen package. Also equal amounts of asparagus may be substituted).

12 - 16 ounces sharp cheddar cheese, shredded

16 ounces pheasant stock (if you had the foresight), can use canned chicken stock if necessary. Thickened with about 6 ounces heavy cream and flour.

2 large apples, cored, peeled, cut in pieces

1 large pear, cored, peeled, cut in pieces

3 - 4 thin slices swiss cheese

Partially cook vegetables and prepare stock. If using prepackaged pie crust, follow the directions. If homemade cook approximately 10 minutes at 425 degrees. Add a layer of pheasant, topped with all vegetables, then cheese, more pheasant and top with apple and pear pieces. Pour stock over the top, top with swiss cheese if desired, cover with remaining crust. Bake at 300 degrees for approximately 35 to 40 minutes.

Copyright 1998-2014 Stephen Ricciardelli