In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables. Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.
Recipe From:Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com.
In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables. Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.