|
Pot pie substitute the pheasant with the turkey, use both sides of the breast or the both legs, but not both save for the next batch.
I tried this last week and it was a huge hit!!!
Two phesants simmered until the meat is falling off of the bone. Once done being simmered keep 2 cups of the stock. Pull the meat off of the bone and pull out any of the sinew or tendons. Put the meat into the bottom of a large baking pan. Cover the meat with 2 cups of mixed vegetables, and 2 cups of cream of celery soup. Also add the 2 cups of stock or chicken broth. Stir all the ingredients.
In a large bowl melt 2 sticks of butter, add to it 2 cups of buttermilk, and two cups of self rising flower and a teaspoon of pepper. Mix well.
Carefully spoon on the flour mix until the entire mixture is covered. Be careful not to let the top fall in to the bottom!!
Bake for a half an hour to 40 minutes at 450. It is an awesome way to use up those pheasant legs!!!
__________________
| 
