Pheasant Baked in Dough Blanket With Vegetable Stuf

Name: Pheasant Baked in Dough Blanket With Vegetable Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pheasants, dressed; ¾ cup onion, fine chopped; 3 tablespoons butter; ¾ cup carrot, coarse grated; ¾ cup celery, fine dice; 2 tablespoons parsley, chopped; ¾ teaspoon salt; ⅛ teaspoon pepper; 1 ½ cups all-purpose flour; 1 teaspoon salt; 2 tablespoons shortening; ½ cup water

Servings: persons

2 lbs pheasants, dressed
¾ cup onion, fine chopped
3 tablespoons butter
¾ cup carrot, coarse grated
¾ cup celery, fine dice
2 tablespoons parsley, chopped
¾ teaspoon salt
⅛ teaspoon pepper
1 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
½ cup water

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.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs pheasants, dressed, ¾ cup onion, fine chopped, 3 tablespoons butter, ¾ cup carrot, coarse grated, and more.

Yes, Pheasant Baked in Dough Blanket With Vegetable Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pheasant Baked in Dough Blanket With Vegetable Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions