We aren't hunters by nature in our house.  We would much rather grow something than to think about killing for our food.  We do eat meat, but me are picky about what we use.  I don't like contributing to industries that consider animals a crop, and prefer to buy from local people who treat their animals well.

This past week a friend who does hunt gave me some pheasants.  I have to admit that I've never cooked wild game before, but figure that it can't be that different.  The thing I found out with wild birds is that you need to determine if it is dark or white meat so that you can get the time and temp appropriate.  I ended up roasting the birds in the oven, and they were delicious. 

We all enjoyed the meal.  Jett felt that it would be best to just not throw away the head, but to honor the bird by burying it.  Here he is in the backyard taking care of that.....

So feeling inspired by the BreadBecker's class I decided to make the left overs into something even more wonderful....

I took the meat off the bones.  I still got some use from the bones (and feet and neck as well).  I put them in the pot and made a wonderful, flavorful stock.

The pot pie was layered with the meat on the bottom, a mixture of veggies over this.

I used carrots, potatoes, onions and celery.  As I am constantly wanting to use my pressure cooker these days, I cooked these for 5 minutes in some of the before mentioned stock, and they were wonderful. 

I also used some of the broth to make a sauce.  This isn't a bechemel sauce, but is much healthier and quicker.  I put 3 cups of stock in a pot and brought it to a boil.  I than whisked in 1/3 cup of baby white bean/lima bean flour along with some Italian seasoning that I ground in my grain mill.  Cook it for a few minutes until it is thickened.  Add salt to taste.

On top of this I put a biscuit style crust using soft white wheat.

2-1/2 cups soft white flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp baking salt

1 stick of melted butter

2 cups of milk

Combine the dry.  Stir in milk and butter.

Pour this gently over the meat/veggie mixture.

Cook the whole thing at 350 degrees for 35-40 minutes.