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Wild Recipes from Public Lands: Pheasant Pot Pie

Editor's note: The following is part of a series featuring recipes with ingredients harvested from public lands.

The U.S. Department of the Interior has compiled its favorite recipes of dishes that "include ingredients you can hunt, fish, or forage on public lands," and has given GPM permission to reprint their creations here. Before you fire up your campfire or woodstove, however, DOI reminds us:

Hunting and fishing are outdoor activities with tasty results. Before you go after game or cast your line, check out our hunting and fishing guides so that you can make sure you’re following the rules, have the federal and state licenses you need and are keeping safe.

On many public lands, gathering natural, renewable products -- such as fruits, berries, nuts or sea shells -- is permitted, subject to certain conditions set by each location or state office. Be sure to check nps.gov, fws.gov, blm.gov or the websites of specific parks and national wildlife refuges for the most up-to-date information on availabilities and quantity limits before going to pick plants. Always make sure to properly identify plants before picking them, as some can be hazardous.

Pheasant Pot Pie
This pot pie is a warm homestyle dish that the whole family will enjoy. A creamy sauce with savory pheasant and tender vegetables all contained in a flaky crust is best served hot out of the oven. Go hunting for pheasant at places like Erie National Wildlife Refuge in Pennsylvania, Schnell Ranch Recreation Area in North Dakota or Salt Plains National Wildlife Refuge in Oklahoma, and get your oven preheating for dinner! Kathy Van Ningen, a U.S. Fish and Wildlife Service employee, is the chef who came up with this wonderful recipe.

Ingredients for Crust:
2/3 cup shortening
2 cups flour
2 teaspoons celery salt
4 tablespoons water

Directions for Crust:
Cut shortening into flour and salt until mixture is crumbly.
Add water, a little at a time, tossing with a fork until moistened.
Gather pastry into a ball.
Roll out 2/3 of the dough to fit into a deep dish pie plate.
Reserve 1/3 of the dough for the top crust.

Ingredients for Filling:
1/3 cup butter or margarine
1/3 cup flour
1 tablespoon onion flakes
1 tablespoon chicken soup base
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups water
2/3 cup milk
2 cups cooked, cut-up pheasant
10 oz frozen mixed vegetables
1 cup cheddar cheese

Directions for Fillling:
Preheat oven to 425 degrees Fahrenheit.
Heat butter/margarine over low heat until melted.
Stir in flour, onion flakes, soup base, salt and pepper until smooth.
Add water and milk, stirring constantly.
Heat to boiling and cook for 1 minute while stirring constantly.
Stir in pheasant, vegetables and cheese.
Remove from heat and pour into prepared crust in the pie plate.
Roll out reserved dough and place over the top of filling, crimping edges.
Cut five slits in the top.
Bake for 30-35 minutes until browned.

Photo Credit: Shutterstock

Disclaimer: The views expressed in this article are those of the author and do not necessarily reflect those of Gunpowder Magazine.