Game Bird Pie

• 1/4 c. butter
• 1 c. finely chopped celery
• 3/4 lb. boneless uncooked duck/pheasant, cut in 1/2-inch pieces
• 1/2 c. all-purpose flour
• 1 c. chicken stock
• 1/4 tsp. ground cinnamon
• pinch of grated nutmeg
• salt and pepper to taste
• 1 c. finely chopped onions
• 1/2 c. dry white wine
• 1/2 tsp. dried thyme
• pinch of ground allspice
• 2 bay leaves
• pie crust

1. Preheat the oven to 400u0b0.
2. In
3. a large saute pan, melt the butter. Add the onions and celery; saute for 3 minutes. Add the duck and pheasant and cook until the meat is browned, 6 to 8 minutes. Stir in the flour.
4. Reduce the heat and cook 5 to 7 minutes, stirring occasionally, until the mixture is bubbling in the center of the pan and a roux has formed.
5. Stir in the wine and stock.
6. Bring to a simmer and add the thyme, cinnamon, allspice, nutmeg, bay leaves, salt and pepper. Cook, stirring constantly, for 10 to 15 minutes.
7. Pour in the pie crust and top with top crust.
8. Crimp the edges with fork and cut seam so steam can escape.
9. Bake 50 to 60 minutes or until the juices are bubbling up through the middle of the pie. Remove from oven and cool 10 to 15 minutes before cutting.

butter, celery, boneless uncooked duckpheasant, allpurpose, chicken stock, ground cinnamon, nutmeg, salt, onions, white wine, thyme, ground allspice, bay leaves, pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703896 (may not work)