Rinse inside and outside of pheasant several times with warm water.
Drain well.
Salt inside cavity.
Cook giblets for gravy if desired.
TO MAKE STUFFING:.
Saute onion in heated butter.
Add remainig ingredients for stuffing and toss to mix well.
Fill cavity and truss.
TO MAKE BLANKET DOUGH:.
Sift together fluor and salt.
Cut in shortening with pastry blender or two knives until the size of rice grains.
Add water gradually stirring to make a dough soft enough to roll.
Roll out in to a rectangle shape on a lightly floured surface.
Thickness should be between 1/8 to 1/4 inch.
Size should be about 15 by 10 inches.
Wrap dough around pheasant, completely covering it.
Moisen edges and pinch together to seal.
Place pheasant, breast side up, on a trivet in a shallow roasting pan.
Roast uncovered in 350 oven for 1 1/2 to 2 1/2 hours.
Prepare gravy from drippings.
Break away crusty golden brown blanket in pieces.
Serve with the pheasant and giblet gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.5 Kcal (2636 kJ)
Calories from fat	221.28 Kcal
		% Daily Value*
Total Fat	24.59g	38%
Cholesterol	172.55mg	58%
Sodium	1135.66mg	47%
Potassium	817.56mg	17%
Total Carbs	41.12g	14%
Sugars	2.63g	11%
Dietary Fiber	3.08g	12%
Protein	59.97g	120%
Vitamin C	20mg	33%
Vitamin A	0.3mg	10%
Iron	2.9mg	16%
Calcium	66.9mg	7%

Amount Per 100 g
Calories	159.58 Kcal (668 kJ)
Calories from fat	56.1 Kcal
		% Daily Value*
Total Fat	6.23g	38%
Cholesterol	43.74mg	58%
Sodium	287.9mg	47%
Potassium	207.26mg	17%
Total Carbs	10.42g	14%
Sugars	0.67g	11%
Dietary Fiber	0.78g	12%
Protein	15.2g	120%
Vitamin C	5.1mg	33%
Vitamin A	0.1mg	10%
Iron	0.7mg	16%
Calcium	17mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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