2 tbsp. Butter 1 Onion, diced 2 Stalks celery, diced 1 Carrot, peeled & diced 2 1/2 C sliced mushrooms 1/4 C all-purpose flour 3/4 C Pheasant Stock *( recipe index) 1/3 C White wine 3/4 lb Cooked diced pheasant meat 1 C Whole kernel corn 1/4 C Heavy cream 2 Tbsp. Chopped fresh parsley 1 Prepared piecrust Salt & White pepper to taste
Preheat oven to 375 degrees. In a large pan over medium heat, melt butter. Add onion, celery, and carrot, and saute' until tender.
Add mushrooms and cook until softened.
Stir in flour and cook one minute. Add stock and wine. Bring mixture to a boil. Reduce heat and fold in pheasant, corn, cream, salt and pepper.
Transfer pheasant mixture to a 9 inch round, ovenproof dish.
Cover mixture with piecrust, cutting away any excess.
Bake 25 minutes or until pastry is golden brown.