Pheasant pot pie at IDOfishing.com

2 Pheasants
4 cups Water
1 Med. Onion Quartered
1 celery Rib
1/2 Tbsp. chopped garlic
2 Tbsp Lemon Juice
1 1/4 tsp. Salt
1/2 tsp Pepper
1/4 tsp. Worcestershire Sauce
1s/8 tsp NuTMEG
3/4 Cup Flour
1 Jar whole onions Drained
1 16 Oz. package frozen mixed Vegitables
1 jar (2 oz) pimentos drained
Pastry for crust

In Lg. sauce pan place birds,water,Onion,celery garlic
and bring to a boil. Reduce heat cover and simmer for 1 hr. Remove meat and let cool. Debone and set aside. Disgard the vegies.
Measure 3 1/2 c. Broth and place in Sauce Pan. Add Lemon Juice,salt,Pepper,Worch.Sauce, and Nutmeg.Remove 1/2 c. broth and stir in flour to the 1/2 c. Bring broth in Sauce pan to a boil. Add flour mixture,Boil 1 min. or until thick and bubbly. Add Whole onions,Vegitables,Pimentos,and meat and mix well. Spoon mixture to a 2 1/2 to baking dish. Roll pastry to fit dish.Place over meat mixture and seal edges. Cut small steam vents in crust. Bake at 425 degrees for 35-40 Min. or until golden brown.

--------------------
Don't call me "Sir", that's my dad.