Pheasant In A Blanket With Vegetable Stuffing
1 dressed pheasant, approx. 2 lbs, cleaned and ready for roasting
3/4 cup finely chopped onion
3 tbsp butter or margarine
3/4 cup coarsely grated carrot
3/4 cup finely diced celery
2 tbsp chopped parsley
3/4 tsp salt
1/8 tsp pepper
Lightly saute onion in heated butter. Add the remaining vegetables and seasonings and toss to mix well.
Salt cavity and fill with vegetable stuffing. Truss.
1 1/2 cups flour
1 tsp salt
2 tbsp shortening
1/2 cup water
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 degrees F) for 1 1/2 to 2 hrs.
Prepare gravy from drippings. Break crusty golden brown blanket into pieces and serve with the pheasant and gravy. 4 servings.
Pheasant is a mild tasting Minnesota wild game bird. Even if you think you don’t like wild game, you will like this.