2 Leaf stalks of celery
2 Medium sized onions (diced)
1 stick of butter
3 tablespoons of flour
Worcestershire (to taste)
Mushrooms (to taste)
-Boil pheasant until tender with onion, celery stalks, salt and pepper (to taste)
-When pheasant is tender (usually 20 minutes), remove from broth, strip meat from bones and dice in large pieces.
-Strain and retain 3 cups of broth
-Dice celery stalks and mix with 1 diced medium onion, sautéed with 1 tablespoon butter until onions and celery are tender but not browning.
-Melt 1/2 stick of butter in saucepan and add 3 “heaping” tablespoons of flour
-Stir until well blended but not browning
-while hot, add pheasant broth ad bring to boil
-Stir until thick and smooth
-Remove thickened broth from heat and add a little Worcestershire sauce to taste
-Add sautéed onion and celery to mixture
-Placed diced pheasant in pan or casserole dish, pour in thickened broth and cover with a rich pie crust.
-Bake at 450 until pie crust is brown and done.