Recipe and commentary provided by Rachel Hogan in “Please Pass the Joy” from the August-September 2021 issue of Covey Rise. 

“It’s easy to get lost in the details. So, the philosophy I now employ is this: Eat whole foods as often as possible. Minimize consumption of processed food. Maximize use of food close to its natural state.” 

TO PREPARE

1. 1. Preheat oven to 350 degrees.

   2. Fit pastry dough into 9-inch pie dish, trimming off excess. Prick holes into the bottom crust with fork and bake for 15 minutes.

   3. In a large skillet heat olive oil or bacon fat. Add carrots, celery, onion, potatoes, and garlic. Sauté until veggies start to soften, but not brown.

   4. Add whipping cream, pheasant, paprika, Parmesan, pepper, and salt to the skillet. Bring to a low simmer and cook covered 5 minutes until sauce is thick and veggies are tender.

   5. Stir in frozen peas, and let cool. (Not allowing filling to cool will result in a soggy bottom crust.)

   6. Pour into a prebaked pie crust. Top with a second crust, remove excess dough, pinching the edges together. Cut vent holes, and brush with egg yolk. Sprinkle the top with coarsely cracked pepper.

   7. Bake until golden brown, approximately 55 to 65 minutes. Allow it to rest for 20 minutes before serving. Enjoy!

Originally published in Volume 9, Number 5 (August-September 2021) of Covey Rise.