Blueberry Pheasant Pie

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English: (Photo credit: Wikipedia)

Blueberry Pheasant Pie

By Lisa Erickson

2 breasts of pheasant cut into 1” cubes or smaller
1/3 lb of bacon uncooked and cut into small strips
3 slices white bread
1 granny smith apple peeled & chopped
1 Tbsp dry sage
½ of an onion
½ tsp garlic powder
½ tsp dry thyme
½ cup chopped walnuts
¾ cup wild blueberries
Salt and pepper to taste
4 slices of brie cheese
1 pie crust, top and bottom
Preheat oven to 400 degrees. Process bacon and pheasant in food processor for about 10 pulses or chop extra fine with a sharp knife. Add bread and pulse 5 more times. Heat a large fry pan over medium/high heat. Add pheasant mixture, apple, sage, onion, garlic, thyme, salt and pepper, stir constantly, until pheasant is no longer pink -about 7-10 minutes. Add blueberries and walnuts, cook for an 2 additional minutes. Pour entire contents of pan into prepared pie crust. Lay the pieces of brie cheese on top of filling. Working quickly, place top of crust over pie contents and seal around the edge and place 3 slits across the top and bake at 400 for 20-30 minutes until crust is golden brown.

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