We use a simple rustic pancetta in our pheasant sausages to give a flavoursome fat to what can sometimes be a rather dry sausage.
we use 2 parts game bird (pheasant or partridge) to 1 part pancetta.
finely chopped fruit mix of cranberry, apricot and dried orange and lemon zest, salt, pepper, (herbs to preference) breadcrumb and pedro ximenez 'dulce de postre' rather than port.
If the poacher poached the pheasant and then the peasant plucked the pheasant, before the peasant poached the pheasant, where fall all the feathers?
That's easy.... they fell behind the bloody, baffled, bullshipper! Blimey... you guys are getting to be as full of crap as I am... however, I have no worries mates, as I'll ALWAYS be the king of crap and the baron of bullshippin'!
Best wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.