Buy Pheasant Sausage
It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds. This recipe mixes pheasant and pork with French Provencal flavors for a nice, light sausage great for summer grilling.
buy pheasant sausage
I originally developed this pheasant sausage recipe years ago, and it was for an old rooster, but since then have used the recipe for all varieties of upland game bird, from turkeys to grouse, partridges, as well as rabbit or pork.
Once you have your pheasant sausages made, they are good poached in beer or wine, slowly grilled over charcoal, browned in a pan over medium heat, or roasted in a 325F oven for 20 minutes. Serve in a bun, or with your choice of starch and vegetable.
Buy pheasant meat sourced from Broadleaf, one the biggest exporters of prime Australian meat and game. Broadleaf is the expert when it comes to providing humanely raised and delicious meat. Family-owned and located in New Zealand.
Our Sweet Italian ALL-NATURAL Pheasant sausage is seasoned to perfection and may be used as the meat base for any Italian style lunch or dinner. Just pan fry or grill for use in lasagna, spaghetti, etc. Or grill from frozen on low heat and eat on a bun whole!
I have come up with a recipe in collaboration with my friend and master butcher, Alan Hayward of Vicars Game in Berkshire, that you can make at home or ask a butcher to do for you. If you offer to buy enough, your butcher will make them for you. After all, sausages freeze very well.
Firstly, you must understand that these pheasant sausages will not be pheasant alone. You need some fat to make it work, and in this case we are going to use chicken. Do not remove the skin of the chicken, since that is where the fat lies.
This Pheasant mix is a beautiful blend of spices including paprika, cayenne pepper, garlic, onion and thyme balanced out by lemon oil to give you an all-round family sausage that is bursting with flavour.
This is a complete sausage mix that has the seasoning and rusk all in one pack. All you need to do is add the mix to meat and water. This mix was designed with Pheasant in mind but works beautifully with all game meats.
Use this Pheasant Mix with a combination of both pheasant meat an pork fat to create a succulent sausage. It makes a perfect sausage for sausage buns, sausage casseroles or Toad-in-the-Hole. The options are endless.
I came up with a slightly sweet and tangy vinaigrette from pomegranate molasses to compliment the smoky, slightly bitter flavor of the sprouts and the richness of the sausage. The added pomegranate seeds, dates, and pecans ad a festive touch.
Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at 160 degrees, then remove the birds from the oven and let them rest for several minutes. Residual heat will finish the cooking process, and the meat will remain juicy.
Arrange the onion slices at the center of a flameproof roasting pan to create a bed for the pheasants. Remove the giblets and neck from the pheasants. Rinse the birds in cool water, then pat them dry inside and out with paper towels. Cut the wing tips and second joints from the birds and place them around the onions. Sprinkle about 1/2 teaspoon of salt inside the cavity of each bird.
Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the sausage, rapini and mushrooms. Use the edge of a firm spatula to break the sausage into marble-size pieces; cook, stirring occasionally, until no traces of pink remain in the meat and the mushrooms have wilted, about 4 minutes. Stir in the garlic and sage. Transfer the sausage mixture to the bowl of brioche cubes, along with the Parmigiano-Reggiano cheese, pepper and 1/2 cup of the broth, stirring to incorporate.
Bake for 45 minutes; remove the bacon from the birds and lay the strips in the pan around the onion and wing pieces. Baste the birds with 1 cup of the broth. Bake for 15 minutes, baste with pan juices, and bake for another 15 minutes. Once a thermometer (remote or instant-read) registers 160 degrees when inserted into the thickest part of the dark meat (away from the bone), transfer the roasting pan to the stove top. Transfer the pheasants to a cutting board and cover loosely with aluminum foil. Let them rest for at least 10 minutes.
In a bowl, combine cooked pheasant with salt, coriander, cumin, cayenne pepper and fresh cilantro. Mix well. Heat oil in a large skillet over medium heat. Add the pheasant mixture. Cook, stirring often until hot. Whisk together sour cream, lime juice and sugar. Arrange warm tortillas, two stacked per serving, on a work surface. Top each with pheasant mixture, pico de gallo, shredded lettuce, cheese and radishes. Drizzle the sour cream mixture over each.
A unique environment provides the birds with free-flight conditions; large netted fields protect the pheasants from predators while allowing their natural behaviors, including foraging in tall grasses. To supplement the forage, they are fed a clean grain diet, free of any hormones, antibiotics and animal by-products.
Boneless pheasant breast stuffed with our own made pork sausage and wrapped in bacon. Ready to pop in the oven, it makes a fabulous tasty dinner. To cook simply unwrap and place on an oven-proof dish. Cook at 180C for 40 minutes. Reduce time by 5 minutes if using a fan oven.
The famous pheasant, quail and andouille gumbo is in the cookbook of Prejean's, the restaurant in Lafayette, which serves umteen gallons of it at New Orleans Jazz Fest. The recipe says to serve the gumbo over cooked rice with potato salad on the side.
Meanwhile, in a nonstick skillet, brown andouille sausage, then add to oil in the cast-iron pot. Repeat process with Cajun sausage, onion, bell pepper and celery, quail and pheasant, sauteing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.
Pheasant can be challenging to cook, as it dries out easily. Finishing this sausage in simmering water will give most hunters new-found respect for the colorful game bird that is both sporting on the wing, and outstanding on the plate.
Fresh herbs are a big part of this recipe, and there are other options to change up the final flavors of the sausage. Sage, tarragon, parsley and dill are all good options for creating a pheasant sausage that is sure to get you back in the field to harvest the highly prized ring-necked pheasant.
The real beauty of this recipe is that it only takes about 10 minutes to prepare and 30 to 40 minutes to poach, depending on the size you make the sausages. It is a quick and easy treat to whip up after a day in the field with your family and friends.
Directions1. Combine all ingredients and puree in a food processor until smooth. Cutting the pheasant into cubes will speed up the process.2. Divide the sausage mixture into two even portions, place each on a sheet of plastic wrap, and roll into cylinders. Make sure to twist the ends tight for a complete seal.3. Poach 35 minutes or until cooked to an internal temperature of 160F.4. Remove the plastic wrap from the cooked sausage and slice. You can serve the sausage hot or store in the refrigerator for up to a week.
Steven & Michael founders of Wild & Game use the best dealers of British Wild game, animals and birds such as grouse, pheasant, partridge, hare and wild boar. They offer a range of oven ready meats and meals based around familiar British favourites but using game as a key ingredient.
One of my favorite condiments to make is a classic wild boar bacon jam. This jam can be eaten solely by itself on a charcuterie board or can make an amazing topping for a burger or a brat! For this recipe I am showing a savory and delicious condiment combination for the Gamekeeper Butchery Mushroom and Swiss Pheasant Sausage that will pair the salty flavors of wild boar bacon with the savory notes of the pheasant sausage.
This is a recipe for a sausage egg cheese casserole, a make ahead breakfast casserole that is assembled the night before for a quick bake hearty breakfast the next morning. Easily feed a hungry crowd with this comfort food classic.
Growing up on a farm in Kansas, opening day of pheasant season was treated like a holiday. Insulated clothing, orange hunting vests and guns in hand, my father, uncles and cousins would load up in the pickup and head for the fields. Fanning out across an acreage of harvested milo, the brigade would walk the rows milo stalks to flush the birds feeding on fallen grain.
This sausage egg and cheese casserole recipe is one that my aunt would prepare in anticipation of feeding those hungry hunters. Some of them neighbors and some from nearby towns. It was a time to welcome old friends and meet new.
Fresh sausage making is my favorite category of wild game cookery, as it turns low-grade cuts of meat into high-grade food. My favorite sausages are fresh, meaning not cured or dried-and stuffed into hog middle casings.
Tuck the sausages and apples around the onions in the skillet. Season with salt and pepper. Use two skillets if everything is too crowded together. Cook over medium heat, turning the sausages and apples as they begin to brown, but leaving the onions in place. Take care to leave the onion halves whole. Continue cooking until everything is nicely browned, then reduce heat to medium-low. 041b061a72