Pheasant Sausage

[johny]

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.

[be2man]

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