Game Bird Pie

Preheat the oven to 400°.

A large saute pan, melt the butter. Add the onions and celery; saute for 3 minutes. Add the duck and pheasant and cook until the meat is browned, 6 to 8 minutes. Stir in the flour.

Reduce the heat and cook 5 to 7 minutes, stirring occasionally, until the mixture is bubbling in the center of the pan and a roux has formed.

Stir in the wine and stock.

Bring to a simmer and add the thyme, cinnamon, allspice, nutmeg, bay leaves, salt and pepper. Cook, stirring constantly, for 10 to 15 minutes.

Pour in the pie crust and top with top crust.

Crimp the edges with fork and cut seam so steam can escape.

Bake 50 to 60 minutes or until the juices are bubbling up through the middle of the pie. Remove from oven and cool 10 to 15 minutes before cutting.