Pheasant Pie(Favorite Recipe Of Cecil D. Andrus, Governor Of Idaho)

• 1 (3 to 4 lb.) pheasant (dressed weight)
• 6 peppercorns
• 1 Tbsp. salt
• 1 c. light cream
• 1/8 tsp. pepper
• 1 (1 lb.) can pearl onions (optional)
• 1 (14 oz.) can sliced mushrooms
• 1 box pastry mix
• 1 bay leaf
• 1 stalk celery
• 1/2 c. butter
• 1/2 c. flour
• 1/4 tsp. salt
• 1 pkg. frozen peas
• 2 cans pimientos, sliced

1. Place pheasant in large kettle and cover with water.
2. Add bay leaf, celery, peppercorns and 1 tablespoon salt.
3. Bring to a boil. Cover and cook over low heat 2 to 3 hours, or until pheasant is tender.
4. (Can be done the day before.)
5. Remove meat from bones; strain broth.
6. Melt butter in saucepan; add flour and stir until blended.
7. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper and salt.
8. Cook, stirring until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole.
9. Add sauce, leaving at least 1-inch space at top.

peppercorns, salt, light cream, pepper, pearl onions, mushrooms, pastry mix, bay leaf, celery, butter, flour, salt, frozen peas, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925031 (may not work)