Recipe: Pheasant Sliders

When you come home from a pheasant hunt, you always have a few pheasants that got a few too many shots. This recipe is a perfect way to use all the cut off meat from those birds. I use the breast meat and the meat from the thighs because the meat is tender and without sinews. Everybody loves a good burger and you’ll score high points with your family and friends, if you serve up these bad-boys!

The Bun

A good burger bun is essential to make a good burger. It needs to be light and fluffy to create the perfect frame for your well-crafted burger patty, relish, salad and whatever else you like!

Set the oven @ 200c

Mix water, milk, dry yeast and sugar, and leave for 5 minutes. Add flour, salt and egg to a bowl, and add the yeast mixture. Knead the dough in a kitchen mixer for 8-10minutes, till the dough is soft and pliable.
Leave the dough to rise in a warm place, till it’s doubled in size. Divide the dough into 20 pieces, and roll into little balls. Cover and leave to rise for 1-2 hrs.

Brush the buns with egg and scatter with sesame seeds. Bake the buns for 15 minutes or until golden.




2,5 dl tepid water

3 tbsp milk
2 tsp dry yeast
2 tbsp sugar
21/2 tbsp soft butter
475g flour
2 eggs
11/2 tsp salt
sesame seeds

Onion Relish

Warm 2 tbsp of olive oil in a pan. Add the onions and season with salt and pepper. When the onions start to fry, reduce the heat to low.

Let the onions fry gently until they are soft and golden in colour. Add the balsamic vinegar and the chicken stock. Reduce the liquid until it has a syrupy consistence and season with salt and pepper.



4 red onions, sliced lengthways
a couple of sprigs of thyme
1 tbsp balsamic vinegar
100ml chicken stock
olive oil
salt and pepper

Chili Mayo

It can be quite tricky to make your own mayonnaise, but it really is worth it!

Firstly, cut the garlic in half and if there’s a green sprout, remove it. Then crush the garlic with a good pinch of salt in a pestle and mortar. Add the egg yolks and Dijon mustard and mix well. Add the oil very slowly, while you stir. Almost drop by drop at the start, till the oil and yolks have emulsified. It’s important to add the oil almost a drop at the time, especially at the start, otherwise the mixture can split.

Once you have added the all the oil, add the juice of half a lemon, the chopped chili and season with salt and pepper. Have a taste, and check if you need more seasoning or lemon juice.



2 egg yolks
1/2 garlic cloves
1/2 tsp Dijon
50 ml good olive oil
100 ml sunflower oil
1 chili, seeds removed and finely chopped
juice of 1/2-1 lemon
salt and pepper.

The Meat

Pheasant meat is very lean, so it’s good to add fatty meat when you process the meat into burger patties or sausages. I have chosen a salsiccia, an Italian sausage, to give my burger more depth and flavour.

Add the meat and the salsiccia to a mincer. Add the chopped shallots, thyme and parmesan. Season with salt and pepper and mix well. Make a little test, to make sure the seasoning is right.

To assemble the burger (or slider!) cut the bun in half, spread the chili mayo on both halves and add a few rucola leaves, some sliced cherry tomatoes, followed by the burger patty. Add a spoonful onion relish and finish with the upper bun on top. Voila!



600g pheasant meat
150g salsiccia sausage
1 banana shalot, finely diced
1 tbsp fresh thyme leaves
1 handful grated parmesan cheese
salt and pepper

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