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

Ingredients

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

Preparation

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