Pheasant Bologna
This recipe was featured at the Taber Pheasant Festival in 2016.
Prep Time
10
Cook Time
35
Total Time
45
Servings
4
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.
