Flush 'Em Hard Rocky
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Not sure where this is supposed to go, so I will put it here.
Pheasant Pot Pie
Filling:
1 Tbsp Olive oil
1 Tbsp butter
I chopped onion
1 can Chicken Stock
1/4 cup flour
3-4 cups pheasant
1/2 cup frozen peas
1 cooked potato, diced
1 1/2 cups cooked chopped carrots
1/2 tsp. salt
Desired amount of cracked pepper
A dash of Tabasco Sauce
A dash of parsley
Crust:
3/4 cup yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in cooked pheasant, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in peas, potato, carrots, salt, pepper, parsley and Tabasco Sauce. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
Pheasant Pot Pie
Filling:
1 Tbsp Olive oil
1 Tbsp butter
I chopped onion
1 can Chicken Stock
1/4 cup flour
3-4 cups pheasant
1/2 cup frozen peas
1 cooked potato, diced
1 1/2 cups cooked chopped carrots
1/2 tsp. salt
Desired amount of cracked pepper
A dash of Tabasco Sauce
A dash of parsley
Crust:
3/4 cup yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in cooked pheasant, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in peas, potato, carrots, salt, pepper, parsley and Tabasco Sauce. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
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