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
How To Make Pheasant Dip
This video shows you how to make a nice spread or dip with pheasant meat. The same guidelines can be followed using chicken or grouse as well. All you need to have is a blender and the ingredients specified in this video.
Want to see a similar video? Click the link below to learn how to make smoked rabbit jerky:
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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
Pheasant cooking
In this video I give a step-by-step guide on how to cook pheasant pie, pasties & pheasant soup.
Method: - Toss the cubed pheasant meat in seasoned flour. Brown off in a pan & set to the side. - Fry off the streaky bacon until crispy & leave to the side. - Dissolve 2 chicken stock cubes and put in the pan. - Throw the pheasant, bacon & chopped veg in the pan. Top up with boiling water. - During the simmering process add pearl barley, herbs, Tabasco, worcester sauce, salt & pepper to taste. - Simmer for a couple of hours until the mix is the desired consistency. - Leave to cool overnight and put mix in a deep oven proof dish. - Top with puff pastry & cook in middle shelf of oven @ 200oC for 30-40 mins or until the pastry is crispy. - Remove pie & serve with some boiled spuds.
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Please check out my other videos:
Matt Moran, Paddock To Plate - Pheasant Galantine
Pheasant Galantine with Quince Paste & Pickles - Special note: You’ll need a mincer and a probe thermometer for this recipe.
You can find the full recipes on mattmoran.com.au/recipes
#87 Pheasant Liver Pate (Field to Table)
A great way to use all the meat from your hunt, Eckkehard demonstrates how to make pate from your pheasant scraps and livers. Nothing is better than Feild to Table!
All Seasons Pork Pate
The Great West Berkshire Cookbook - Newbury Weekly News- All Seasons Pork Pate