Pheasant Pie

Ingredients

• 4 tablespoons cornstarch stirred together with 1/4 cup cold water
• 2 puff pastry sheets
• ¾ cup dry white wine
• *available at some butcher shops
• **available at specialty foods shops and some supermarkets
• 3 2- to 2 1/2-pound pheasants (preferably hens, which come with feet attached)
• 6 cups pheasant stock
• + 17 more ingredients
• • 10 ounces pearl onions
  • ¾ pound baby carrots
  • 1 egg wash
  • 1 tablespoon whole juniper berries
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • 1 ounce dried porcini mushrooms
  • 1 cup water
  • 1 tablespoon olive oil
  • 3 large shallots
  • 3 garlic cloves
  • ½ pound fresh shiitake mushrooms
  • ½ pound white mushrooms
  • ¾ cup gin
  • 3 celery ribs
  • ¾ pound turnips

With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into drumstick and thigh portions. Reserve drumsticks and feet if attached for stock. Cut off wings and reserve for stock. Cut breast meat from pheasant carcass, keeping breast halves intact, and remove skin. Res...

View full recipe at Epicurious