The Alberta limit for ring-necked pheasant is two per day, six in possession. A brace of roosters is perfect for making a batch of luncheon meat with pieces of cheddar incorporated. A meat grinder or food processor is required to turn the pheasant breasts and thighs into a paste. Fresh herbs, cream, and egg will bind the meat and add flavour.

It only takes 20 minutes to clean the birds, prepare the meat, and add the other ingredients. The meat can be put into a fibre casing or bound in plastic wrap (double wrap). Add the meat chub to boiling water and simmer cook. When cooled, the meat can be sliced thin to make sandwiches or added to a charcuterie board to impress family and friends.

No Melt Cheddar Cheese is available at High Caliber Products (https://highcaliberproducts.com/) and can be processed in sausage and luncheon meat. The cheese is heat tolerant and will not melt or break down, allowing it to maintain consistency.

Ingredients:

• 1 lb pheasant breast and thighs, boneless (approximately 2 birds)
• 1 egg
• ⅓ cup cream
• 2 cloves garlic, chopped
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• ½ tsp ground nutmeg
• 1 tbsp fresh thyme, fresh finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 3 oz No Melt Cheddar Cheese cubes

Directions:

1. Combine all ingredients except the cheese and double grind with a fine plate or puree in a food processor until smooth. Cutting the pheasant into cubes will speed up the process.
2. Add the No Melt Cheese and mix well.
3. Divide the sausage mixture into two even portions, place each on a sheet of plastic wrap, and roll into cylinders. Make sure to twist the ends tight for a complete seal. Double or triple wrap to ensure it is airtight.
4. Poach for 45 minutes or until cooked to an internal temperature of 160°F.
5. Allow the meat to cool. Remove the plastic wrap from the cooked sausage and slice. You can serve the sausage hot or store it in the refrigerator for up to a week.