Pheasant sliders

# 1000

When you come home from a pheasant hunt, you always have a few pheasants, that got a a few to 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 the well crafted burger patty, the relish, salad and whatever else you like in your burger.

Set the oven @ 200c

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

Brush the buns with egg-wash and scatter with sesame seeds. Bake the buns for 15minutes or till 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 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, till they are soft and golden in colour. Ad the balsamic vinegar and the chicken stock. Reduce the liquid till it has a sirupy consistence and season with salt and pepper.

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

Chili mayo

It can be quiet tricky to make your own mayonnaise, but it really is worth it! It’s important to ad the oil almost a drop at the time, specially at the start, otherwise it’ll split.

Cut the garlic in half and remove the green sprout, if there is one. Crush the garlic with a god pinch of salt in a pestle an mortar. Ad the egg yolks and the dijon and mix well. Ad the oil very slowly, while you stir. Almost drop by drop at the start, till the oil and yolks have emulsified. 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 olie 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 ad fatty meat, when you process the meat into burger patties og sausages. I have chosen a salsiccia, an italian sausage, to give my burger more depth og flavour.

Ad the meat and the salsiccia to a mincer. Ad 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 if you will. Cut the bun in half, spread the chili mayo on both the over and under bun. Ad a few rucola leaves an some slice of cherry tomatoes, followed by the burger patty. Ad a spoonful onion relish and finish with the upper bun on top. Viola!


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

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