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With Vegetable Stuffing
1 dressed pheasant, 2 lbs
Vegetable Stuffing:
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
Dough Blanket:
1 1/2 cups flour
1 tsp salt
2 tbsp shortening
1/2 cup water
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 hrs. Prepare giblet gravy from drippings. Break away crusty golden brown blanket in pieces and serve with the pheasant and giblet gravy. 4 servings.
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