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Pheasant burgers


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  • 2 weeks later...

You done these yet? Really lookin forward to seeing how they turn out, specially after seeing the sausages on the other thread.

(For what it's worth I generally use shallot, chestnut and mushroom as flavours that go with pheasant, also dessert wine. Bay or thyme and bit of smoked fatty pig never go amiss. Although, as Tiercel (where has he gone?) said on an old thread, adding too many flavours can disguise the taste of the meat.)

 

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  • 2 weeks later...

I've just been given a couple of pheasant with more to follow. My rabbit burgers, http://www.urbanfieldsportsman.com/index.php/bunny-burgers-with-chorizo/ are a great success and am considering the same treatment with the pheasant, but not sure if they will end up too rich. Every suggestion welcome, as they have been hanging for two days already.

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