Blanketed pheasant

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Cherie Sechrist

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Ingredients:

2 cups cooked boned pheasant 3/4 cup onions, fine chopped 4 tablespoons butter 3/4 cup carrots, coarse grated 3/4 cup celery, fine dice 1/4 cup parsley, chopped 1 teaspoon salt 1/8 teaspoon pepper Mix above ingredients 2 packages crescent rolls

Directions:

Spread crescent rolls on baking sheet and flatten. Spread pheasant filling down the middle. Fold over the two sides to meet and seal edges and ends by pressing together. Bake at 350 degrees for 30 minutes or until dough is slightly browned

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