Pheasant Bologna

"Feels good filling the freezer after spending time with my kids hunting. Passing on the tradition of hunting to the next generation and having them experience from field to table." - Haeli C.

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

Prep Time

Cook Time

Total Time

Servings

kCal/Serving

180

Ingredients:

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

Directions:

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

Energy (kCal)

133

Protien (g)

24.37

Fat (g)

3.25

Cholesterol (g)

0.058

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