Turkey Pot Pie
This recipe works well with any cut of game that needs long cooking, like duck legs, whole squirrels and rabbits or even venison shanks and necks.
- 4 wild turkey legs
- 1 onion, halved
- 1 bay leaf
- 4 oz. butter
- 1 onion, chopped
- 4 medium carrots, sliced thickly
- 2 stalks celery, sliced
- 6 fresh sage leaves
- ¼ cup flour
- 2 cups fresh or frozen sweet peas
- 4 small turnips, diced, their greens reserved and chopped
- ½ cup chopped parsley
- 12” by 12” piece of high quality puff pastry
In a large pot, cover the turkey legs, halved onion and bay leaf with a gallon of cold water and bring to a simmer over medium heat. Cook until tender, about 3 hours. Remove the cooked legs and allow to cool. Pour the broth through a strainer and reserve 2 quarts. Once cooled, pull the meat from the bones and refrigerate.
Preheat the oven to 350. In another large pot, melt the butter over medium heat. Add the onion, carrots, celery and sage leaves and cook for 10 minutes, stirring occasionally. Add the flour and cook for another 2 minutes, stirring often. Slowly add the reserved stock into the pot, stirring constantly until no lumps are present. Bring to a bare simmer and add the peas, turnips and parsley. Add the reserved shredded turkey to the pot and season with salt and pepper. Cover the pot with the puff pastry, trimming the edges to fit and crimping the dough around the outside of the pot. Make a couple of ventilation holes with a sharp knife and bake the pot pie for about 45 minutes, or until the crust is golden.
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