Pheasant Cheese Ball.

Prep Time: 15 minutes
Cook Time: N/A
Servings: 6-8


Ingredients


•1 smoked pheasant

•1 cup pecans

•8 ounces cream cheese, softened

•2 cups Colby jack cheese, shredded

•1 tbs. stone-ground mustard

•1 tsp. Worcestershire Sauce


Directions


1. Cut all the meat from the smoked pheasant, taking extra care to remove the sinew and tendons from the leg meat. This should give you enough meat for a couple of cheese balls, plus some extra for snacking. Roughly chop the meat into smaller pieces. Use a food processor to pulse the meat into a fine shred. You'll need approximately 1 cup of shredded smoked pheasant for this recipe.

2. Run the pecans through a nut grinder or pulse them in the food processor until they are in fine pieces.

3. Add the cream cheese, shredded cheese, mustard and Worcestershire into a mixing bowl, along with about ¼ cup of both the shredded pheasant and finely chopped pecans. Mix this together well. A mixer with a paddle attachment or a food processor will make the blending process a lot easier.

4. Place a sheet of plastic wrap in a medium, high sided bowl and scrape the cheese mixture into the bowl. Wrap the plastic wrap tightly around the softened cheese and form a rough ball. Set the cheese ball in the fridge to chill for at least a couple of hours. You want it fairly firm before the next step.

5. Once the cheese ball has firmed up, use your hands to smooth out the ball shape. Mix together the rest of the shredded pheasant and pecans and place them on a large plate or sheet pan. Unwrap the cheese ball and roll it in the pan, using your hands to pack the pheasant-pecan mixture onto the cheese ball. Chill until serving.