Pheasant Breakfast Sausage

Pheasant Breakfast Sausage

The Wellbeing Kitchen, by Lisa Erickson

4 pheasant legs, meat removed, approximate weight, 16-oz. You may substitute pheasant breast meat.
1/3 lb of bacon
1 tbsp of dry rubbed sage
1 tsp of garlic powder
2 tsp of onion powder
½ tsp marjoram
½ tsp lightly crushed fennel or caraway seeds
Salt and pepper to taste

Place all ingredients into food processor and pulse 10-15 times until combine or chop with a sharp knife. Shape into patties and fry over medium/high heat until cooked thoroughly. If you have the time, let the meat rest in the fridge up to 24 hours and the flavors will be more intense.

Download Printable Recipe

Download my Pheasant Cookbook