Pheasant Baked in A Blanket
"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."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (2 lb) dressed pheasants
-
Vegetable Stuffing
- 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
-
Dough Blanket
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 2 tablespoons shortening
- 1⁄2 cup water
directions
- 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).
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Reviews
-
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.
RECIPE SUBMITTED BY
Aroostook
United States
Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all.
Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol
For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
