Pheasant Bologna

Posted on 12/05/2017

by Chef Cam Dobranski, Chef Sean Cutler and Chef Petros Kyriazis

This recipe was featured at the Taber Pheasant Festival in 2016.

45Time 4 ServingsTime 180 CalsTime

  • 1 lb pheasant breast
  • 1 egg
  • ⅓ cup cream
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp rosemary, fresh and finely chopped
  • 1 tsp thyme, fresh and finely chopped
  • 1 tsp parsley, fresh and finely chopped

Prep: 10 | Cook: 35Time

  1. Puree all ingredients in food processor until smooth. Check that temperature remains cool.
  2. Using plastic wrap, roll into cylinders.
  3. Poach 35 minutes or until cooked (to internal temperature of 160F).
  4. Remove plastic wrap and slice. Refrigerate or serve hot.

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