Pheasant Pie | Grilled Jalepeno Salmon | Wild Turkey Leg Soup
Pheasant Pie (8 servings)
- 2 fully dressed pheasants
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 celery ribs, chopped
- 1/2 cup white wine
- 2 cups poultry stock
- 2 tbsp corn starch (approx.)
- 1 lb. mixed vegetables
- 1 large pie crust (14 oz.)
- 1/2 tsp dried basil
- salt and pepper
Combine pheasants, stock, onion, garlic, celery, wine, and a little salt & pepper into a crock pot or pressure cooker.
Cook until meat is loose, allow to cool and then pull meat from the bones and cut into bite sized pieces and set aside.
Mix corn starch with 1/4 cup of water or milk and then add to broth and bring to a boil.
Stir until broth has consistency of gravy, and remove from heat. Recombine meat and add vegetables.
Add basil and salt/pepper to taste. Pour entire contents into a 9×13″ baking pan.
Cover with pie crust, making sure to cut a few vent slits in crust. Bake at 350 degrees until bubbly and crust is golden brown. Serve hot.
Wild Turkey Leg Soup (8 servings)
- 2 cups of turkey meat
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 1 onion, chopped
- (Or turnips, peas, beans, corn, etc.)
- 2 quarts chicken or turkey broth
- 6 Tablespoons of butter
- 6 Tablespoons of all purpose flour
- Salt and Pepper
- 1 cup cooked wild rice (optional)
Cook turkey legs in crock pot or on stove until meat falls off the bone; reserve broth.
In a large pot, place all vegetables, except onion, in with the broth and bring to a boil.
Reduce heat, cover, and cook until tender (15- 30 minutes).
Drain, reserving the broth and set the vegetables to the side.
Melt the butter and sauté the onion until tender. Add flour and gradually add 1.5 cups of turkey broth, stirring continually until thickened.
Add the vegetables and turkey along with the vegetable broth until the soup reaches the desired consistency.
Add rice last and heat everything through.
Grilled Jalapeno Salmon (4 servings)
- 2 Coho/silver salmon fillets
- 2 jalapeno peppers*, sliced across
- lemon-pepper seasoning
With skin still on, coat flesh side of salmon with a little mayonnaise.
Place slices of jalapeno peppers in two rows lengthwise across the fillets.
Sprinkle entire fillet with seasoning. Dot with butter.
Place fillets on foil or grilling plate.
Cook with moderate heat for 10-15 minutes, do not cover.
Middle of fillet should still be slightly red.
Serve hot with cornbread.
*Fresh jalapenos will be hotter than canned.
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