"Feels good filling the freezer after spending time with my kids hunting. Passing on the tradition of hunting to the next generation and having them experience from field to table." - Haeli C.
A wild game twist on a French-Canadian classic!
2 premade pie shells
1 large potato, baked
1 Tbsp butter
1 large onion, finely chopped
1 pound ground pork
½ pound ground venison
½ cup water
1 tsp salt
1 tsp fresh ground black pepper
½ tsp cinnamon
½ tsp allspice
dash mustard powder
Preheat oven to 350° F.
Remove skin from potato and mash in a large bowl.
Melt butter in large skillet over medium high heat and add onion. Cook until onions are golden brown, about 6 minutes.
Add ground pork, water, potato, salt, black pepper, cinnamon, allspice, and ground mustard. Cook while mashing with wooden spoon until meat is fully cook and mixture has taken on dry consistency, making sure that potato is fully incorporated into mixture. Remove from skillet to large bowl and allow to cool completely.
Fill bottom pie shell with cooled meat filling, smoothing top of filling. Brush edges of filled pie dough with egg wash and place second crust on top. Gently seal with fingers or a fork. Cut vent in top, then brush with egg wash.
Bake for 50 minutes, if top crust begins to brown too much cover with foil.
This hot-smoking method is essentially a slow, smoky barbecue for your pheasant. Maple syrup creates a sweet glaze for the smoke to adhere to as the bird cooks. Eat smoked pheasant right off the smoker for dinner, or you can let it cool and slice the meat for sandwiches or as an easy, high protein snack!