Yes, same as chicken bratwurst.

I like a course grind at about 7030 or 6040. W/ pork. Pheasant is a little more peppery than chicken, so if a person is mixing their own spices, you can go a little lighter on the pepper.

But everything else is the same.

I had about a cup of ice water during the mixing process to make a very sticky Morse.
N naturally, I check everything carefully for pellets.

I run a wizard over the thigh meat and the rest meat just to be sure.

Out there doing it best I can.