How To make Pheasant Pate
2 Pheasants, dressed
Bacon strips 2 tb Onions, grated
1 Egg, hard-cooked
1/4 c Butter, melted
1/4 c Sour cream
Salt to taste Pepper to taste Preheat oven to 350?F. Sprinkle salt and pepper on outsides of birds. If they have been skinned, place bacon strips over them. Bake in a covered roasting pan in 1/2 inch of water for 1 to 1 1/2 hours. You want the meat to fall from the bones. Cool: remove all meat and put through the fine blade of a meat grinder or use metal blade of food processor to mince finely. Add 1 tablespoon grated onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and make it spreadable. Add salt and pepper; mix well and pack in tightly closed jars and refrigerate or freeze.
How To make Pheasant Pate's Videos
Mom's Terrine (French meat pâté)
French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
- Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
- After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
- Preheat oven to 350°F (175°C)
- Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
- To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with cornichons (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.
Pheasant Pate - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pheasant Pate Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Pheasants, Dressed
1/4 c : Butter; Melted
Salt to Taste
1/4 c : Sour Cream
Black Pepper; to Taste
Bacon Strips
1 : Egg, Hard-cooked
2 tb : Onions, Grated
Mary Berry makes Pate' | How to make Liver Pate' | Potters Pate' | Good Afternoon | 1976
Cooking legend Mary Berry CBE shows Judith Chalmers and the viewers of 'Good Afternoon' how to make the 'family favorite' Liver and Sausage Pate or Potters Pate'.
First shown: 03/05/1976
If you would like to license a clip from this video please e mail:
archive@fremantle.com
Quote: VT13735
traditional Pheasant Pate de Campagne
check out my first novel
Pheasant terrine recipe
Pheasant 1
Minced pork belly 500g / 1.1lb
Streaky bacon or proscuito 24 slices
Pistachio nuts 50g / 1.7oz
Brandy 75ml / 0.3 cups / 2.5 fl oz
Sage and thyme
Seasoning
Pate de Campagne is a French term for a rustic game or meat terrine, I happened to buy a couple of pheasants from my local butcher so wanted to make this incredible Pate de Campagne. Wrapped in bacon and with a few pistachio nuts mixed in this lovely Pate de Campagne is well worth the effort. It is a special occasion dish to make but please don't be intimidated, just follow the recipe and method and it will turn out great. Just make sure not to get excited and remove the finished Pate de Campagne before it has fully chilled.
Pheasant Pate de Campagne a lovely terrine perfect with piccalilli
You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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All Seasons Pork Pate
The Great West Berkshire Cookbook - Newbury Weekly News- All Seasons Pork Pate