Using America’s favorite upland game bird for making luncheon meat may sound peculiar, but it is the perfect entree for the ultimate lunch in the field. Bologna is a term used to describe sandwich meat made from emulsified meat.
Pheasant is coveted for its white flesh, but it can be difficult to keep moist when cooking. Using the breast and thigh meat to make a sausage ensures it stays moist and is outstanding on the plate.
Fresh herbs are a big part of this recipe, and the main ones used to develop a standard poultry seasoning are sage, thyme, and rosemary. The fresh herbs complement the pheasant and make a sausage where the gamebird remains the star.
This recipe only takes 10 minutes to prepare and 40 minutes to poach. Once cooled, the bologna can be sliced thin for sandwiches, camp snacks, or left in a chub for easy transportation.
- 1 lb pheasant breast and thigh meat, boneless and skinless (approximately 2 birds)
- 1 egg
- ⅓ cup heavy cream
- 2 cloves garlic, chopped
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh sage, finely chopped
- Combine all ingredients and emulsify in a food processor until smooth. Cutting the pheasant into one-inch pieces speeds up the process.
- Divide the bologna mixture in half on two sheets of plastic wrap and roll into cylinders. Gently squeeze the mixture to pack tight and eliminate any air bubbles. Make sure to twist the ends tightly for a complete seal. Add a second layer of plastic wrap, and seal by pulling the ends and wrapping tight.
- Bring two quarts of water to a boil in a medium-sized pot and add the bologna chubs. Reduce the heat to simmer, and poach the chubs for 40 minutes or until cooked to an internal temperature of 160°F.
- Remove the plastic wrap from the cooked sausage and let cool. You can serve the sausage hot or store in the refrigerator for up to a week.
*If you don’t have a food processor, use a hand grinder to mince the meat finely.