Don't leave your game to lurk in the freezer through the summer - it makes great barbecue fare. Follow our simple recipe for pheasant burgers to delight the assembled crowd
Don’t forget about your game stock during the long summer months. Rather than keeping it in reserve for winter suppers, use it as BBQ fare. Our pheasant burgers are simple and delicious, and the addition of sausage meat will solve any problems of dryness. Plus they make a fantastic supper to encourage the smalls (or the uninitiated) to try game for the first time.
Use last season’s game to fuel your summer BBQs and picnics. Our top 7 best summer game recipes give plenty of inspiration for fun, game twists on classic fare. Make pigeon sausage rolls and pheasant pasties to pack up in a picnic hamper while the hare and pigeon kebabs are best barbecued. And we have a super roast grouse recipe highly recommended for the Twelfth.
HOW TO MAKE PHEASANT BURGERS
As our kitchen is being overhauled and will not be ready for some time, we have decided to copy some old American friends and barbecue whatever the weather. Often we are given pheasants and are wondering how they will work in a burger. Can you offer some advice and a recipe?
BH, by email
Pheasant burgers can be dry but the addition of sausagemeat or minced pork makes them succulent. For four burgers place 450g (1lb) minced pheasant in a bowl with 200g (7oz) sausagemeat, a medium shallot, chopped, two tablespoons each of chopped parsley, chives and thyme, a tablespoonful each of chopped rosemary and sage, a tablespoon of Worcestershire sauce, two tablespoons tomato ketchup, a teaspoon of salt and a few good twists of ground black pepper. Mix thoroughly and form the mixture into four burgers. Cook on the barbecue for approximately four minutes on both sides until the juices run clear.