Used 4 Ruffies for this recipe. I'm relatively new to hunting and this was the first time my wife has agreed to cook any game meat. Fortunately the whole family (including kids) really enjoyed it - a great precedent for future harvests and this recipe will become a standard for the next round of birds. I'd add that we may try x2 pie crusts next time, 1 each on the bottom and on top.
From Epicurious: http://www.epicurious.com/recipes/food/views/240752
Moroccan Chicken Pot Pie
Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.
Makes 6 to 8 servings
Ingredients
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
<substitute x4 ruffed grouse breasts>
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)
Preparation
Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
From Epicurious: http://www.epicurious.com/recipes/food/views/240752
Moroccan Chicken Pot Pie
Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.
Makes 6 to 8 servings
Ingredients
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
<substitute x4 ruffed grouse breasts>
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)
Preparation
Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
