Ultimate Pheasant Burger

Another fine way to use up any birds that may still be in the freezer is to make a pheasant burger. We make something in the region of 4000 of these, in mini version, for elevenses during the season and they are always a massive winner. We serve them without bun, simply glazed with honey and black pepper in the last moments of cooking.

Ingredients
6 Pheasant breasts, coarsely minced in a food processor
400g plain sausage meat
1 red onion, finely chopped
1 tbsp. fennel seeds
1tbsp cumin seeds
1tbsp coriander seeds6 Pheasant breasts, coarsely minced in a food processor
400g plain sausage meat
1 red onion, finely chopped
1 tbsp. fennel seeds
1tbsp cumin seeds
1tbsp coriander seeds
2 cloves garlic, finely chopped
4 tbsp. Worcestershire sauce
1tbsp sugar
1tsp smoked paprika
1tbsp korma curry powder
1 tsp chilli flakes
1 handful flat leaf parsley, roughly chopped
Olive oil, salt and pepper

 

Method

  • Roughly grind the seeds together in a pestle and mortar.
  • Sauté the onion and seeds in a little olive oil and a generous pinch of salt and pepper on a medium heat until well softened.
  • Add the garlic, then 30 seconds later add the Worcestershire sauce, sugar, smoked paprika, curry powder and chilli flakes, cook for another 2 minutes. Remove from the heat and allow to cool.
  • Thoroughly mix all the ingredients together, along with another generous pinch of salt and pepper.
  • Form into four large patties.
  • Cook on a medium heat for about five minutes each side until cooked through.
  • Serve in a decent ciabatta/focaccia bun with a good spicy tomato and herb chutney, mayo, avocado and salad.

Recipe & Photograph Credit: Tom Godber – Ford Moore
From: Talking Game Recipe Book