1 pheasant

1 duck

2 carrots

2 onions

2 bayleaves

6 peppercorns

Porcini & Chestnut Sauce                      

15g/½oz dried porcini

30g/1oz butter

2TBS olive oil

2 shallots, finely chopped

1 clove garlic

2 sticks of celery, finely chopped

85g/3oz bacon lardons

85g/3oz chestnuts

55g/2oz butter

55g/2oz plain flour

590ml/1pt game stock

3 thyme sprigs

1 sheet Jus Rol Puff Pastry

1 egg, beaten






Serves 6

  1. Place the pheasant and duck into a large pot. Cover with water, add chopped carrot, onions, bayleaves and peppercorns.
  2. Bring to the boil and allow to simmer on the cooker or in the Aga roasting oven for 1 ½ – 2hrs or until the meat just falls away from the bones.
  3. Lift the pheasant and duck out of the poaching liquid and when cool enough to handle, take all of the meat from the bones. Reduce the poaching liquid to 590ml/1pt and then pour through a fine strainer to remove any tiny bones, shot or skin.
  4. Preheat oven to 200c/400f/GM6/Aga-Roasting oven.
  5. Soak the dried porcini in boiling water for 20mins.
  6. Melt the butter and oil in a large pan, soften the shallots and garlic, add the celery and lardons and cook for 10mins until nicely golden.
  7. Strain off the porcini, reserving the liquid for the sauce. Finely slice the porcini and chestnuts and add to the shallot mixture along with the thyme leaves.  Set aside
  8. Make the sauce – Melt the butter and add the flour, stirring over a medium heat until a pale biscuit colour. Pour on the hot stock and porcini liquid, stir and simmer for 10mins until you have a rich, smooth sauce. If you need to add more liquid, add some chicken stock.  Stir in the meat and vegetables, Season.
  9. Pour into one large pie dish or 6 individual dishes, cover with puff pastry, brush with the beaten egg and bake for 20-30mins.


Think Ahead & Helpful Hints

  • Make the filling up to 2 days in advance and keep in the fridge, you could add in leftover turkey and ham.
  • Freeze the pie and then when you want to cook the it, defrost in the fridge overnight and bake at 200c/400f/GM6/Aga-Roasting oven for 20-30mins or until the pastry is golden and the pie hot in the middle. Serve with crisp green beans, drizzled with oil and seasoned.