Cobaw Pheasant Pie

          4 Pheasant Breasts
          1 Large Onion
          2 Rashers Bacon
          ¼ cup White Wine
          ½ cup Peas (opt)
          1 ½ cups Pheasant Stock (or Chicken)
          ¼ cup Cream
          ¼ cup Milk (mixed with 3 TBL Cornflour)
          Salt, White Pepper and Coarse Black Pepper to taste

          Place Pheasant breasts in an oven bag and cook at 180*c  for 40 minutes, or until           nearly cooked.  Once cooled down, cut into bite size pieces, and stand aside.
          Chop onion and bacon, and fry in olive oil until soft, add wine, stock, spices and
          peas, and bring to boil.  Turn down to simmer, add cream and milk mixture.  Stir           until thickened.  Take off heat and allow to cool.  Add Pheasant.
          Line a pie tin with pre rolled pastry (pampas puff pastry)  Pour in Pheasant filling,
          and put more pastry on top, sealing edges.  Put a few holes in the top, and bake
          at 180*c until pastry cooked and the pie is hot through.