Pheasant Baked in Dough Blanket With Vegetable Stuffing |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I got this from a book published in 1947 called Meta Given's Modern Encyclopedia of Cooking. It was given to me by my mother. Ingredients:
2 lbs pheasants, dressed |
3/4 cup onion, fine chopped |
3 tablespoons butter |
3/4 cup carrot, coarse grated |
3/4 cup celery, fine dice |
2 tablespoons parsley, chopped |
3/4 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups all-purpose flour |
1 teaspoon salt |
2 tablespoons shortening |
1/2 cup water |
Directions:
1. Rinse inside and outside of pheasant several times with warm water.
2. Drain well.
3. Salt inside cavity.
4. Cook giblets for gravy if desired.
5. TO MAKE STUFFING:.
6. Saute onion in heated butter.
7. Add remainig ingredients for stuffing and toss to mix well.
8. Fill cavity and truss.
9. TO MAKE BLANKET DOUGH:.
10. Sift together fluor and salt.
11. Cut in shortening with pastry blender or two knives until the size of rice grains.
12. Add water gradually stirring to make a dough soft enough to roll.
13. Roll out in to a rectangle shape on a lightly floured surface.
14. Thickness should be between 1/8 to 1/4 inch.
15. Size should be about 15 by 10 inches.
16. Wrap dough around pheasant, completely covering it.
17. Moisen edges and pinch together to seal.
18. Place pheasant, breast side up, on a trivet in a shallow roasting pan.
19. Roast uncovered in 350 oven for 1 1/2 to 2 1/2 hours.
20. Prepare gravy from drippings.
21. Break away crusty golden brown blanket in pieces.
22. Serve with the pheasant and giblet gravy.
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