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Pheasant Pie a la Nilo Farms


  • 1 Pheasant
  • 4 stalks Celery
  • 2 med. Onions
  • ½ stick Butter plus 1 tbsp.
  • 3 tbsp. Flour (heaping spoonfuls)
  • dash of Worcestershire sauce
  • Pie crust


Salt and pepper to taste Simmer pheasant until tender with onion, 2 stalks celery, salt and pepper. Remove from broth and dice meat into large pieces. Strain broth and retain 3 cups. Chop remaining onion and celery. Saute in 1 tablespoon butter until tender but not brown. Melt ½ stick of butter in saucepan and add flour. Stir until well blended without browning. While hot, add to strained pheasant broth brought to a boil. Stir well until thick and smooth. Remove thickened broth from heat and add Worcestershire sauce, sautéed onion and celery. Place meat in a pan or casserole dish. Pour in thickened broth and cover with pie crust. Bake at 450 degrees F. until crust is brown and done.

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