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Chukar and Mushroom Pie

A recipe inspired by a trip to London, this chukar and mushroom pie features a savory, creamy filling covered in a buttery, flaky crust. For the best results, I urge you to track down Dufour Classic Puff Pastry. Dufour is miles better than Pepperidge Farm, which I’ve always found bland. It’s worth the splurge.

If you don’t have chukar, use pheasant or quail. The mushrooms also don’t have to be morels -- use whatever you have, store bought or foraged.

Ingredients

Instructions

Step #1 If using dried mushrooms, submerge them in hot water and set aside to rehydrate for at least 30 minutes (or overnight); use a plate to keep the mushrooms weighed down.

Step #2 Trim off dark green parts on the leeks, and cut remaining white and light green parts lengthwise into halves or fourths. Wash between the layers to get rid of dirt and grit. Finely chop leeks and allow to drip dry in a colander.

Step #3 Cut chukar breasts into bite-size pieces and season with salt and pepper. Pour enough oil to coat a large nonstick skillet and heat over medium-high. Cook chukar pieces just long enough for the outside to color and then transfer to a plate. Lower heat to medium and add more oil if needed. Add mushrooms, a pinch of salt and sauté until mushrooms are no longer soggy. Set aside with the cooked chukar.

Step #4 Add 1½ cups of the chopped leek, butter and potato to the pan. Sauté for 2 minutes, and then lower heat to low. Cover the pan and allow to cook for about 10 minutes, or until potatoes become tender but not falling apart. Stir occasionally and do not allow browning.

Step #5 Next, stir in minced shallot, garlic, thyme, tarragon and flour and sauté for 2 minutes. Increase heat to medium and slowly stir in hot stock – one splash at time -- stirring constantly and allowing the stock to absorb each time. Repeat with the hot milk and allow to slightly bubble to thicken – do not scorch. Stir in the chukar and mushrooms, along with lemon zest, lemon juice and salt (about ¼-½ teaspoon) and pepper to taste. Ere on the side of slightly saltier to account for the addition of the pastry crust.

Step #6 Spray a standard pie dish with non-stick spray. Pour in the filling and allow to cool for about 15 minutes. Then, spread out thawed puff pastry over the pie dish. Trim off excess dough and crimp as desired. Brush egg wash over the dough and allow to rest in the refrigerator for 30 minutes. Meanwhile, preheat oven to 375° Fahrenheit. Finally, bake pie for 30 minutes on the middle rack, or until the crust is nicely golden and risen.

Recipe Card

Chukar and Mushroom Pie

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 1 hour - Cook Time: 1 hour

Ingredients

1 lbs chukar (or pheasant) breast, boneless

14 oz Dufour Classic Puff Pastry, thawed

Olive Oil

6 oz Morel mushrooms ( or 1 ounce dried )

2 tbsp Butter

2 to 3 Small Leeks

1 1/2 cup(s) waxy potato, diced small

1 shallot, minced

3 clove(s) garlic, minced

1/2 tsp fresh thyme leaves, minced

1/4 tsp dried tarragon

6 tbsp all-purpose flour

1 1/2 cup(s) low-sodium chicken/game stock, heated

1 cup(s) whole milk, heated

Grated zest of 1 lemon

1 tsp lemon juice

Kosher salt and cracked pepper, to taste

Egg wash: 1 egg plus 1 tsp. water, beaten

Instructions

Step #1 - If using dried mushrooms, submerge them in hot water and set aside to rehydrate for at least 30 minutes (or overnight); use a plate to keep the mushrooms weighed down.

Step #2 - Trim off dark green parts on the leeks, and cut remaining white and light green parts lengthwise into halves or fourths. Wash between the layers to get rid of dirt and grit. Finely chop leeks and allow to drip dry in a colander.

Step #3 - Cut chukar breasts into bite-size pieces and season with salt and pepper. Pour enough oil to coat a large nonstick skillet and heat over medium-high. Cook chukar pieces just long enough for the outside to color and then transfer to a plate. Lower heat to medium and add more oil if needed. Add mushrooms, a pinch of salt and sauté until mushrooms are no longer soggy. Set aside with the cooked chukar.

Step #4 - Add 1½ cups of the chopped leek, butter and potato to the pan. Sauté for 2 minutes, and then lower heat to low. Cover the pan and allow to cook for about 10 minutes, or until potatoes become tender but not falling apart. Stir occasionally and do not allow browning.

Step #5 - Next, stir in minced shallot, garlic, thyme, tarragon and flour and sauté for 2 minutes. Increase heat to medium and slowly stir in hot stock – one splash at time -- stirring constantly and allowing the stock to absorb each time. Repeat with the hot milk and allow to slightly bubble to thicken – do not scorch. Stir in the chukar and mushrooms, along with lemon zest, lemon juice and salt (about ¼-½ teaspoon) and pepper to taste. Ere on the side of slightly saltier to account for the addition of the pastry crust.

Step #6 - Spray a standard pie dish with non-stick spray. Pour in the filling and allow to cool for about 15 minutes. Then, spread out thawed puff pastry over the pie dish. Trim off excess dough and crimp as desired. Brush egg wash over the dough and allow to rest in the refrigerator for 30 minutes. Meanwhile, preheat oven to 375° Fahrenheit. Finally, bake pie for 30 minutes on the middle rack, or until the crust is nicely golden and risen.

About the Author

Jenny and Rick Wheatley

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

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