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.
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Quit loafing around! This Million-Dollar Country Pâté recipe is made with pretty basic stuff, but the results are solid freaking gold: chfstps.co/29PYUmD
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PHEASANT TERRINE WITH ADAM RAYNER. Game cookery, idiot-proofed! (in 4k)
Magazine on sale here:
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.
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
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
How To Make Duck Pate
Questions, comments and supporting information can be found at this episode's show notes:
This video will show you how to take the innards of a duck and turn it into a delicious pate, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.
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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