I seasoned the pheasant meat with salt, pepper, nutmeg, cumin, coriander, cinnamon and garlic and passed it through a meat grinder. I then placed it in a food processor and pulsed it with egg white and heavy cream to emulsify it into a thick paste. To form it, I first laid out strips of bacon (homemade of course) onto plastic wrap. The forcemeat was placed on the bacon and the whole thing was rolled into a tight cylinder and tied of on each end. I wrapped this tube in foil to help it maintain it's shape. I poached the meat tube in a water bath at 170 degrees for 35 minutes and then chilled it for 2 hours.
Pumpkin mustard: This was made by cooking pumpkin puree, mustard powder, garlic and vinegar for 30 minutes, blending it smooth and chilling it through.
Pickled Cranberries: I cooked dried cranberries in gin and raw agave syrup and allowed them to cool at room temperature.
Bacon/Buttermilk Dressing: I heated buttermilk and sour cream and blended in bacon fat, salt and pepper. I discovered that if the buttermilk is not heated the fat just clumps up and doesn't blend well. The dressing was spooned over small leaves of red and green endive.
Pumpkin/Rye Crumble: This is basically a savory crumbled cookie. I creamed some butter, added egg and pumpkin puree and then mixed in rye flower. This dough was chilled and then spread thin on a cookie sheet and baked for 20 minutes. Was it was cooled I just crumbled the cookie by hand.