Pheasant Sausage

Does anyone have a recipe they'd like to share? Pheasant meat is very lean, would you add chicken thighs w/ skins or pork back fat to improve the taste and fat content or are there other options I haven't considered? This will be my first attempt to make pheasant sausage, there's lots in the freezer why not turn some into sausage for the BBQ or maybe even smoke some. Frankly I'm getting tired of pheasant schnitzel and looking for options. All this discussion about sausage has inspired me to experiment and try something new!

I don't have one but Hank Shaw at honest-food.net does. We use his recipes a lot and have not had a bad one.
Great website. He seems to have recipes for almost any animal that is hunted in north America.
HD

Thanks huntingdad, Great site, lots of info and recipes from game, to sausage making, to fish etc. The site is now on my favourites bar

You're welcome fortyfever. I've been using that site a lot for a few years and am still surprised what's on it.

Hey huntingdad, after perusing the site, pheasant sausage lost out to "General Tso's Pheasant" in this round. It looks like an interesting recipe. Guess what's for supper tonight?

I'm not surprised. I switch recipes often on that site. He has recipes most of us never think to make. We're talking about a guy who uses waterfowl necks as sausage casings...
I'll be interested to hear how the General Tsao turns out.

HD

I tend to use up a lot of pheasant in stir frys but love General Taos chicken. Will check that out.

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Originally Posted by huntingdad

I'm not surprised. I switch recipes often on that site. He has recipes most of us never think to make. We're talking about a guy who uses waterfowl necks as sausage casings...
I'll be interested to hear how the General Tsao turns out.

HD

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General Tso's Pheasant turned out great. I ended up making two batches, one with habanero peppers the other to keep the wife happy no heat. With a side of stir fried veggies and rice a fantastic dish with enough left-overs for supper tonight. The habaneros definitely added lots of heat, I decided to cut back on the hot peppers and used only 4 dried peppers with seeds, next time I'll cut back to 2 maybe 3, otherwise an outstanding dish.

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Originally Posted by terrym

I tend to use up a lot of pheasant in stir frys but love General Taos chicken. Will check that out.

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Hey Terry, I suspect this may become Christina's favorite pheasant dishes.

Glad to hear it worked out well for you.
HD

Try this recipe.

it is a conglomeration of various recipes on the Web for Pheasant terrine.
but I used old hens, and rooster legs from my farm.
It is fantastic and would definitely work for pheasant.

If you don't have the soy or milk powder binder-- don't worry. Your end product will still be excellent but may not hold a tigh together a a commercial terrine.
CHICKEN and PORK TERRINE

2.5 lb. chicken meat—old hens work well
1 cup chicken livers
1.5 lb pork butt (or partly defatted fresh non-salted pork side bacon)
Grind the slush/frozen meats through a coarse grinder plate.

2 Tbsp butter
3 Large shallots minced finely
2 garlic cloves
5 juniper berries ground finely
1 tsp fresh rosemary diced very fine
1 oz. Port
1 oz. cognac
Fry shallots on low-med to caramelize. Add garlic and juniper berries at the end and fry for a minute. Add rosemary, booze and increase heat to drive off 2/3 of the fluid.
Stir into meat after cooled down.
Add ½ cup pistachios to meat.

1 Tbsp salt
2 tsp fresh black pepper- ground
1 tsp thyme- dried, rubbed to fine dust for recipe
¼ tsp allspice powder
¼ tsp nutmeg--fresh ground
1 oz. soy protein concentrate
1 oz. dry milk powder
Mix together and stir into meat.

Layer a terrine pan with bacon. Use thin slice brand name bacon
Press terrine mix firmly into bacon lined pan.
Fold loose ends of bacon over to cover terrine top.

Pour boiling water into a deep baking dish.
Put terrine pan into dish—water should come up at least 2/3 side depth of pan.
Put into pre-heated over at 350°C oven for 100 minutes.
Remove terrine pan. Put another pan, weighted (1-3 pounds—use big food cans) to press terrine. Press for a few hours on counter top then in refrigerator for 12+ hours.
Slice thin and serve with thin toasts, chutney, water crackers, figs, jam or just enjoy straight.

This is a pretty good recipe for grouse or pheasant breasts and is pretty simple. I'd add a sprinkle of poultry seasoning to the meat before preparing and add a slice of prosciutto to the monteray jack in the middle.

http://www.outdoorcanada.ca/breast-o...-monterey-jack