Lucky indeed in that I was recently given 4 pheasants! I posted earlier on a Thai Chicken Sausage recipe I got here, and used pheasant then also, but this time decided to go with patties and modify the recipe a bit more to amp up the Thai flavor. I think it turned out great; given that unlike most sausage there is very little fat. To make these patties I use a 1/3 cup measure and dip out a ball of the sausage mix, put it in a thin sandwich baggie, flatten it in a burger press (mix is too sticky to do without bag) and freeze, and then seal. They come out of the bags really nice when still frozen, and then thaw quickly. Hard to beat with fresh tomato! (Note; I fried these in goose grease, but bacon fat would be good I bet, butter too.
Worth a try if there are pheasants, grouse, chicken, in the freeze. Here's the recipe I used this last time, but modify to taste.
3.5 chicken thighs
1.5 cups salted and roasted peanuts
1 cup sticky rice (this stuff is really sticky!)
3/4 cup coconut milk
6 Tbs chopped green onions
1/4 cup chopped garlic
1 cup chopped cilantro (I did 3/4 cup and another 1/4 cup green onions)
30 g kosher salt
22 g brown sugar
6 tsp hot chili-garlic sauce
1T sesame oil
6g black pepper
15g ground ginger
1T Thai green curry paste
1/2 tsp Cure #1 (optional but I like how it binds)
Cook and cool rice first
Bone chicken, keep all meat, skin and fat; chill till partially frozen
Grind chicken with rice and peanuts through medium plate (4.5mm)
Add salt, coconut milk and green onions, mix well
Add remaining ingredients and mix thoroughly until until sticky paste is formed
(I put most ingredients in a shaker jar to mix them well, and poured that into mixture)
Stuff into 24-28mm sheep casings at this point, or make patties
Worth a try if there are pheasants, grouse, chicken, in the freeze. Here's the recipe I used this last time, but modify to taste.
3.5 chicken thighs
1.5 cups salted and roasted peanuts
1 cup sticky rice (this stuff is really sticky!)
3/4 cup coconut milk
6 Tbs chopped green onions
1/4 cup chopped garlic
1 cup chopped cilantro (I did 3/4 cup and another 1/4 cup green onions)
30 g kosher salt
22 g brown sugar
6 tsp hot chili-garlic sauce
1T sesame oil
6g black pepper
15g ground ginger
1T Thai green curry paste
1/2 tsp Cure #1 (optional but I like how it binds)
Cook and cool rice first
Bone chicken, keep all meat, skin and fat; chill till partially frozen
Grind chicken with rice and peanuts through medium plate (4.5mm)
Add salt, coconut milk and green onions, mix well
Add remaining ingredients and mix thoroughly until until sticky paste is formed
(I put most ingredients in a shaker jar to mix them well, and poured that into mixture)
Stuff into 24-28mm sheep casings at this point, or make patties