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Thread: Ground Pheasant

  1. #1
    Join Date
    Feb 2009
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    SW Missouri
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    967

    Default Ground Pheasant

    Anybody ever grind pheasant into burger, for spaghetti, lasagna, tacos, etc?

    I'm assuming it'll be somewhat dry?

  2. #2
    Join Date
    Oct 2009
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    Northern Illinois
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    3,563

    Default

    Quote Originally Posted by cheesy View Post
    Anybody ever grind pheasant into burger, for spaghetti, lasagna, tacos, etc?

    I'm assuming it'll be somewhat dry?

    Someone mentioned it on another post. I tried it and it's great. Grind it, spice it up, and add some cooking oil so it's not dry (you could use fat too). I put it in large pepper halves then put them on the grill. Very good! Give it a try I think you'll like it.

  3. #3
    Join Date
    Nov 2010
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    America's Heartland - Kansas
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    1,172

    Default

    Quote Originally Posted by cheesy View Post
    Anybody ever grind pheasant into burger, for spaghetti, lasagna, tacos, etc?

    I'm assuming it'll be somewhat dry?
    Can't be much drier that ground turkey. Try throwing it through the grinder with some pork fat, just to moisten it up a bit.

  4. #4

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    Quote Originally Posted by -wildcat- View Post
    can't be much drier that ground turkey. Try throwing it through the grinder with some pork fat, just to moisten it up a bit.
    i agree, need a little pork. I actually made some bratwurst that were pretty good with pheasant and pork. Ground up some turkey and ate in patties but did not trip my trigger. Can i say that?

  5. #5
    Join Date
    Nov 2009
    Location
    Aurora, CO
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    423

    Smile Pheasant Sausage

    A few months ago I picked up on a tip by Ironwires to make pheasant sausage. He's got a thread on here somewhere about it. I did some research on grinders and found an electric grinder on sale at Gander Mtn. I bought a couple of different breakfast sausage seasoning packages, plus found a few recipes on the internet. I made 4 different blends of breakfast sausage and a pheasant burger patty. I typically added in about 1 part bacon to 4 parts bird, and it is still a little dry at that ration. Bacon was easier to find than pork fat, and I can always use what's left over.

    This experiment was in response to my wife not caring for the other pheasant cooking recipes we have tried. Plus, it sure created a lot more room in my freezer. I ground up pheasants, doves, and chukar--all bleneded together.

    I've been very happy with the results so far. Send me a PM if you want any more details on the recipes or the grinder I found.

    PairOfLabs

  6. #6
    Join Date
    Nov 2010
    Location
    America's Heartland - Kansas
    Posts
    1,172

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    Worried about eating your game birds, and the wife approving? Just follow the Reame's egg noodle recipe, substituting chicken for your birds, and you're good to go.

  7. #7
    Join Date
    Nov 2010
    Location
    Central Iowa
    Posts
    377

    Default

    Yes. See "Pheasant Burgers" within:

    http://www.ultimatepheasanthunting.c...recipes&page=2
    - Nate

  8. #8
    Join Date
    Sep 2010
    Location
    Syracuse
    Posts
    75

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    I made some pheasant Italian sausage using pork fat, it was superb. I asked the butcher at the grocery store if he had any pork leftovers he gave me the fat from some rib cuts for pretty much nothing.

    I used the meat grinder tool for the wife's kitchen aid mixer. Picked up both the grinder and the sausage maker tools for the kitchen aid pretty cheap, it was a lot less expensive than buying the standalone meat grinder.
    Last edited by modog1; 03-19-2011 at 06:51 PM.

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