Pheasant Baked in A Blanket Recipe

Overview:

This delightful dish, known as Pheasant Baked in A Blanket, is a savory creation perfect for a special occasion or a comforting weeknight meal. Originally discovered on a hunting site, it has become a cherished recipe for those who appreciate the rich flavors of wild game. If time is of the essence, you can opt for a shortcut by substituting frozen pie crust dough and canned chicken gravy. With its blend of tender pheasant, aromatic vegetables, and a comforting pastry blanket, this dish is sure to become a favorite at your table.

Ingredients:

For the Pheasant:

• 1 pheasant
• 3/4 onion
• 3 tbsp butter
• 3/4 cup margarine
• 3/4 carrot
• 2 celery stalks
• 3/4 cup parsley
• 1/8 tsp salt
• 1 1/2 tsp pepper
• 1 cup flour
• 2 tsp salt
• 1/2 cup shortening
• Water

For the Vegetable Stuffing:

• Giblets (from the pheasant)
• Reserved neck
• 1 onion
• 1 carrot
• 2 celery stalks
• 2 tbsp butter
• Salt and pepper to taste

Nutritional Information (per serving):

• Calories: 739
• Fat: 36.7g
• Saturated Fat: 13.3g
• Cholesterol: 184.1mg
• Sodium: 1202.5mg
• Carbohydrates: 41.5g
• Fiber: 2.6g
• Sugar: 2.7g
• Protein: 57.1g

Instructions:

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

1. Preparation of Pheasant:

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   • Remove pin feathers from the pheasant and singe according to directions.
   • Rinse the pheasant inside and out with several changes of warm water, then drain well.
   • Remove the neck and set aside to cook with giblets for gravy.

2. Prepare Vegetable Stuffing:

   • In a skillet, lightly sauté the onion in heated butter until translucent.
   • Add chopped carrot, celery, parsley, salt, and pepper. Toss to mix well.

3. Stuff the Pheasant:

   • Fill the salted cavity of the pheasant with the prepared vegetable stuffing.
   • Truss the pheasant to secure the stuffing inside.

4. Make the Dough Blanket:

   • Sift together flour and salt in a bowl.
   • Cut in margarine and shortening with a pastry blender or two knives until particles are the size of rice grains.
   • Gradually add water, stirring until a soft dough forms.
   • Roll out the dough on a lightly floured surface into a rectangular sheet about 15 by 10 inches.

5. Wrap the Pheasant:

   • Carefully wrap the rolled-out dough around the pheasant, ensuring it is completely covered.
   • Moisten the edges of the dough and pinch together to seal.

6. Roasting:

   • Place the pheasant, breast side up, on a trivet in a shallow roasting pan.
   • Roast uncovered in a preheated moderate oven (350°F or 175°C) for 1 1/2 to 2 hours, or until the pheasant is cooked through and the pastry is golden brown.

7. Prepare Giblet Gravy:

   • While the pheasant is roasting, prepare giblet gravy using the drippings.
   • Break away the crusty golden brown blanket in pieces and serve alongside the pheasant and giblet gravy.

8. Serve:

   • Once the pheasant is cooked to perfection and the gravy is ready, serve hot, allowing everyone to enjoy the delicious flavors of this comforting dish.

Recipe Notes:

• If you’re short on time, consider using frozen pie crust dough and canned chicken gravy as convenient alternatives.
• Ensure the pheasant is fully cooked before serving, as wild game requires thorough cooking to ensure safety.
• Garnish with fresh herbs like parsley or thyme for an extra burst of flavor and visual appeal.
• Pair this dish with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.

This Pheasant Baked in A Blanket recipe is a true delight for lovers of wild game, offering a flavorful and comforting dining experience that’s perfect for any occasion. Try it out and savor the rich flavors and tender textures of this delicious dish! 🍽️🦃