Trapper Game Pie
Servings: 4 or 5
IngredientsPreparation
  • 8 to 10 small quails
    or
    2 or 3 large pheasants or grouse game birds
    or
    a combination of both
  • 7 cups [1.75 L] water
  • 3 cubes chicken broth concentrate
  • 10 celery leaves
  • 4 carrots, halved
  • 1 medium onion, cut into thick rings
  • 1/2 clove garlic, minced
  • 1/2 pound [227 g] mushrooms, quartered
  • 2 tablespoons [30 g] butter
  • 1/3 cup [80 mL] chopped celery
  • 1/3 cup [80 mL] chopped green onions
  • 1 tablespoon [15 g] butter
  • 1 tablespoon [7.5 g] all-purpose flour
  • 1 1/2 cups [375 mL] chicken broth
  • 1/4 teaspoon [1 mL] Worcestershire sauce
  • 1/4 teaspoon [1 mL] dried basil
  • Dash of nutmeg
  • 10 ounces [284 g] frozen tiny peas, thawed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 [9-inch / 23-cm] deep pie shell + 1 [9-inch / 23-cm] regular pie shell
  • Milk
  • Into a large kettle, combine birds, water, chicken broth concentrate cubes, celery leaves, carrot halves, onion rigns and minced garlic; sprinkle with salt and freshly ground black pepper.
  • Bring to a boil then leave to simmer until tender, for approximately 1 hour.
  • Remove and leave birds to cool; discard broth and vegetables.
  • Cut cooled meat from bones, cube and set aside.
  • Preheat oven to 425F [220C].
  • Melt 1 tablespoon [15 g] butter into a small skillet; cook mushrooms pieces until tender.
  • Melt remaining 1 tablespoon [15 g] butter into a large skillet; soften together chopped celery and green onions.
  • Stir in flour, then pour in chicken broth, stirring until smooth.
  • Thouroughly stir in Worcestershire sauce, basil, nutmeg, salt and pepper.
  • Well mix in reserved bird cubes, mushroom pieces and thawed peas.
  • Line a 9-inch [23-cm] deep pie plate with deep pastry shell.
  • Pour in filling mixture.
  • Top with remaining pastry shell; seal and flute edges.
  • Brush dough with milk.
  • Bake into preheated for 35 to 40 minutes.