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.
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