Took a road trip to South Dakota for a hunting change-up.

remy3424

remy3424

Well-known member
It was such a nice day yesterday, I decided I was going to South Dakota for a day trip of hunting. I think I got my limit. I almost never go out of state during pheasant season, but I have had great success in my home hunts and decided to tryout something different. Here is what I bagged...

12-27-25 line-up enhanced.jpg
OK, this is my second favorite things to hunt.

A bit off topic, but I will steer it back.

I processed another almost 14 pounds of breakfast sausage Friday, I have given away maybe 4 pounds, I have more sausage in the freezer now, than one man can eat for the next year already, so most of my season hunting is winding down now. Today is an easy pass, as the conditions are 30mph winds with snow and 21 degrees. If it is decent on the 1st, this next weekend or Saturday the 10th (last day of Iowa's season), I might get a few more. My cousins will be more than willing to take some sausage. When you still work an 8 to 5 have, a few hobbies and things to do, cooking is pretty limited for me currently during the week days. I am not just shooting them to shoot them. I just thought of a friend in SC that will surely take some...and maybe Kevin!

**I hope the SD gang don't get blown out of shape with the title....with my and my dog's limited abilities and no GPS (and maybe a bell), we likely wouldn't have been able to shoot any SD roosters anyway.
 
Fill them damn things up and light them all, set up in a big circle, to keep the pheasants warm…you must be doing that, hence all the pheasants you have in your area! Smart! They are better than natural thermal cover! ✌️
 
remy3424 said:
Young folks might not even know what these are. The 2 on the left are about 100 years old, the young one on the right is only 55 years old.
Click to expand...
Sounds like what my dating service uncovers for me…😁 I should follow your lead…cheaper to fill up, and guaranteed to get me hot!
 
Last edited:
cheesy said:
How about sharing the sausage recipe?
Click to expand...
It is simple. I started with making my own seasoning mix (it had 12 different spices), used one posted here and added a few other spices to it, it was fine. My buddy ordered some "Legg's #10" (A.C. Legg blend 10), just goggle it, it was only available from butcher supply outlets when I was fist getting it, now it looks to be everywhere online. That stuff is cheap and awesome. I use equal amounts of pork and pheasant breast. For pork, a pork butt or shoulder, whatever has the most fat. I do 24 ounces of each for 3 pound batches (that is about how much the wife's Kitchen Aide will mix at a time). I think I am using a 3/16ths inch plate in the grinder. A single packet will do 25 pounds of meat, the packet is like 227 grams, so you need .5675 grams per once of meat. I have only been using the breast meat as I can be also certain of getting all the pellets removed, the thigh meat is too dark to see them. I take the filleted breast halves and split them as they are too thick at the front if your are doing a good job getting all the meat around the wish bone/collar bone, up by the crop. If you split it (making it thinner), you will sometimes find a shot hiding there. Hold them up to a bright light (or the sun thru a window if timing is right) and you will then see anything still hiding, feathers or shot. This will be way leaner sausage than anything you will buy in a store. One pound packages are likely as big as you will want. These won't shrink down when cooked. You will need to add a bit of oil to your pan when cooking and I also spread olive oil on each side of the paddies prior to putting into the pan to prevent sticking.
If you you like a bit more heat, like Jimmy Dean's HOT, try adding a half teaspoon of red flake pepper per 3 pounds.
Let me know after you try it, it is awesome!
 
You must log in or register to reply here.
Back
Top