How To Make A Game Pate. Pâté de campagne. TheScottReaProject
A Wild Game Pate.Country Pate..A Beautifully simple.Game Pate,based on the French classic,Pate De Campagne. Using Rabbit,Pheasant and pork, ( no livers)with garlic and herbs de Provence.The most tastiest dish you will make for the least amount of work,Give it a try its simplicity itself.A super seasonal Game Dish.Many thanks.
Where The Pheasants Come From..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Pheasant cooking
In this video I give a step-by-step guide on how to cook pheasant pie, pasties & pheasant soup.
Recipe for the pie is as follows:
- Pheasant meat (cubed)
- Chopped bacon
- Mixed veg (leeks, celery, carrots, mushrooms)
- Chicken stock cubes
- Mixed herbs (thyme & rosemary)
- Worcester sauce
- Tobasco sauce
- Pearl barley/soup mix
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.
Thanks for watching
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PHEASANT TERRINE WITH ADAM RAYNER. Game cookery, idiot-proofed! (in 4k)
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Adam Rayner presents the video of the recipe of the magazine. Slingshot World's Recipe Page! Meat from the Wild Meat Company, (wildmeat.co.uk) poultry chopper by Mick French. This recipe is simple and the meat handling is described, for those not used to game birds, as against chicken.
Tasty and easy to adapt, an utter favourite game recipe of this fat man and a real treat with posh tracklements.
Rabbit Pate' Recipe
That's French cuisine in the Kentucky countryside. Philippe Roca offers his renowned recipe for rabbit pâté.
Kentucky Afield is a production of the Kentucky Department of Fish and Wildlife. It is the longest continuously-running outdoor television show in the nation. The wild turkey call-in special airs Saturday at 8:30 p.m. Eastern /7:30 p.m. Central and will be repeated on Sunday at 4 p.m. Eastern/3 p.m. Central on KET 1.
How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
FIND THE FULL RECIPE HERE:
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How to make Princess Anne's favourite recipe: Devilled Pheasant
HRH The Princess Royal shared her favourite recipe with Country Life: devilled pheasant. Here, John Williams, the Executive Chef at The Ritz London, shows you how to make it.
‘It’s a very simple recipe,’ John tells Tom Parker-Bowles in an article in this week's Country Life.
‘Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices. You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Green Label mango chutney.
'It has to be Sharwood’s Green Label, nothing else,' he smiles. 'I went out and found that specially!’
Find out what's in Princess Anne's guest-edited issue of Country Life: