Prep 20 mins
Cook 2 hrs
Found this by request on a hunting site. If pressed for time, I think one could easily substitute a frozen pie crust dough and a can of chicken gravy in this dish.
- 1 (2 lb) dressed pheasants
- 3⁄4 cup finely chopped onion
- 3 tablespoons butter or 3 tablespoons margarine
- 3⁄4 cup coarsely grated carrot
- 3⁄4 cup finely diced celery
- 2 tablespoons chopped parsley
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 2 tablespoons shortening
- 1⁄2 cup water
- Remove pin feathers and singe pheasant according to directions.
- Rinse inside and out with several changes of warm water.
- Drain well.
- Remove neck and cook with giblets for gravy.
- Fill salted cavity with vegetable stuffing made as follows: Lightly saute onion in heated butter.
- Add the remaining vegetables and seasonings and toss to mix well.
- Fill cavity and truss.
- To make dough blanket: Sift together flour and salt; cut in fat with pastry blender or two knives until particles are the size of rice grains.
- Add water gradually, stirring to make a dough soft enough to roll.
- Roll out on a lightly floured board from 1/8 to 1/4-inch thick into a rectangular sheet about 15 by 10 inches.
- Wrap dough around pheasant, completely covering it.
- Moisten edges and pinch together to seal.
- Place pheasant, breast side up, on a trivet in a shallow roasting pan and roast uncovered in a moderate oven (350 F) for 1 1/2 to 2 hours.
- Prepare giblet gravy from drippings (Break away crusty golden brown blanket in pieces and serve with the pheasant and giblet gravy).
First rate! My husband & sons, who won't quit bringing pheasants home, thought this was teriffic! I deboned the pheasants, & simply added the pieces with portions of the vegetables to serving size divisions of the dough. I desperately need to remember to use lard for the 'blanket' next time though... makes a flakier crust. Great change from the ol' mushroom soup recipes for pheasant! Will be making this again.