Name: Pheasant Pie
Yield: Serves 6 generously
Ingredients: three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached); 1 tablespoon whole juniper berries; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1 ounce dried porcini mushrooms**; 1 cup hot water; 1 tablespoon olive oil; 3 large shallots, chopped fine; 3 garlic cloves, minced; 1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered; 1/2 pound white mushrooms, sliced; 3/4 cup gin; 3/4 cup dry white wine; about 6 cups pheasant stock; 3 celery ribs, cut diagonally into 1/2-inch-thick slices; 3/4 pound turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices; 10 ounces pearl onions, blanched in boiling water 3 minutes and peeled; 3/4 pound baby carrots (about 3 cups); 4 tablespoons cornstarch stirred together with 1/4 cup cold water; 2 puff pastry sheets (from one 171/4-ounce package frozen puff pastry sheets), thawed, unfolded, and chilled in one layer on a tray; an egg wash made by beating 1 large egg with 1 tablespoon water; *available at some butcher shops; **available at specialty foods shops and some supermarkets

When making the following dish, start one or two days ahead to allow time for marinating the pheasant and making stock. The extra time involved, much of it unattended, is necessary to develop the rich flavors of this savory pie.

For those who want to forgo the pheasant, the pie would also be delicious (and less time-consuming) made with chicken. Substitute 1 pound chicken thighs, 1 1/2 pounds skinless boneless chicken breasts, and chicken broth; marinate the chicken and prepare the pie in the manner outlined below.

Recipe notes

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