Smoked Pheasant Causa

I've previously prepared two causa dishes: octopus and salmon. I recently stumbled across some smoked pheasant and thought it might be good in a causa dish.

The smoked pheasant was pretty stiff

and had quite a strong smoked flavor.

I cut off what meat I could (from an approximate two pound bird) and cut it into small chunks. I put all of it, probably more than a pounds worth, into a bowl with 1/2 cup of chopped celery, 1/2 cup of chopped red onion and 3/4 cup of mayonnaise, mixed it up and put it in the refrigerator. It had a marvelous, strong, smoky flavor.

I set aside three cups of red mashed potatoes, 1/4 cup of key lime juice, 1/2 cup of canola oil and a little less than 1/4 cup of hot red pepper paste made by La Fuji Mama (see http://www.lafujimama.com/2009/05/tantalize-your-tastebuds-with-homemade.html). The yellow Peruvian aji peppers are too hard to find, so I figured a little heat could be found elsewhere. The red peppers added some heat and also a red color to the mashed potatoes.

From past experience, I did a better job of smashing down the initial potato layer in the ring mold, and then the same with the middle pheasant/mayonnaise mixture and final potato layer. I let them sit overnight in the refrigerator. The next day, I garnished the top with avocado and egg.

I really liked the strong smoky pheasant flavor in the middle. I liked the spicy potato layer, but I think next time I make causa I will do it with either no or reduced chili in the potatoes. Having done them before, the causa was also much easier and quicker to make.