remy3424
Well-known member
Last year KEO got me hooked into buying a meat grinder and trying a couple different ways to eat pheasants. The "pheasant-bacon-ranch" is a real good one. I do like breakfast sauage and I got a recipe from him for that also...I tweaked it a bit and had a blend that I really liked. Well, a buddy bought some commercial seasoning for breakfast sausage that ends up being similar to Jimmy Dean (which I love). I used some of his last season and this year I ordered my own supply. It is cheap and a lot easier that the 10 or 11 spices I was using. It is "Leggs #10", google it and you will find several butcher shop supplier outfits that sell it...I ordered 3 paks, enough for 75 pounds of meat, the seasoning was less than the $12.99 for shipping. I use 1:1 pheasant breast to pork butt. Get the fattest pork you can find. Last year I use pork sirloin roast I think, they we cheap, but not enough fat, had to add oil when cooking. The reason I only use only the breast meat is that I might be inclined to share the sausage. I can almost be certain there are no shot left in the breast (I split the filets to thin them and hold up to a bright light...like an Xray). A good way to make sure a person who hasn't eaten any wild game doesn't again, is biting into a lead pellet. I have 20 pounds in the freezer from this season already. I will find other uses for the thighs. I vacuum seal them in 1 pound paks, it make a big paddy twice for me (Saturday and Sunday mornings). Give it a try....order an extra pak or 3 of the seasoning, as gifts for your hunting boys. Just like it so much, I thought I would share.
