Recipe by Rich Cummings, executive chef at Ballyneal Golf & Hunt Club. From “The Club Menu: Signature Dishes from America’s Premier Golf Clubs” (Pindar Press). Available at . Serves 4.
Ingredients
Breasts of 2 pheasants (4 breasts)
1/4 cup chopped sweet bell peppers (red, yellow and orange)
1/3 cup chopped pecans
1/3 cup chopped dried apricots
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
2 tablespoons chopped shallots
1 tablespoon chopped fresh jalapeño
3 strips raw bacon, chopped
Pinch red pepper flakes
Pinch salt
Pinch white pepper
Directions
Cut the pheasant breasts into 1/2-inch cubes and place in a large mixing bowl. Add the remaining ingredients and mix thoroughly by hand.
Place mixture on a large cutting board and, using a large chef’s knife, continue to chop and mix the ingredients until the mixture resembles sausage.
Heat a saute pan with a little bit of olive oil over medium heat. Form sausage into patties and cook on each side 2-3 minutes until interior reaches desired doneness. Be careful not to overcook!
