PHEASANT PATE
Steps:
- In a food processor, mix the pheasant meat, (put aside the breasts), the pork butt, the shallots, thyme, bay leaves, leeks, parsley, salt, pepper, cognac and white wine. Put the mixture into a bowl and put the breast meat, livers and the truffle on top. Cover and set aside in the refrigerator for 4 days. When you are ready to fill the terrine, chop the liver, truffles and the pheasant breasts to make it easier to spread them out into a layer in the pate. Line the mould you have chosen for the pate with a piece of plastic wrap. Press it down into the corners of the mould. Then lay your caul fat over the inside of the wrap. Fill one third of the mould with the forcemeat. Then arrange half the lard, breast meat, livers and truffle in the middle. Add one third more forcemeat, then the remainder of the lard, breast meat, livers and truffles. Cover with the remainder of the forcemeat. Fold the caul fat back over onto the pate. Cover the pate with tin foil and bake it in a Bain Marie in the oven for 2 hours, or until the internal temperature has reached 150 degrees Fahrenheit and a knife inserted in the middle comes out very hot. When the pate has cooked, remove it from the oven, place a foil-covered brick or kitchen weights on top and allow it to cool overnight. Flavours develop after a day, so if you can leave it for a day it will be even better. Remove the pate from the mould. Slice and serve with toast, pickles and chutney.
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[email protected]Overall, I thought this was a great recipe. The pâté was delicious and it was easy to make.
Gwen Escatiole
[email protected]I was disappointed with this recipe. The pâté was dry and crumbly.
Kalvin RhythmsaMuzik
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Salma Sakariye
[email protected]I love the unique flavor of pheasant pâté. It's a great way to use up leftover pheasant meat.
Willow Grace
[email protected]This pâté is perfect for a party or potluck. It's easy to make ahead of time and it's always a crowd-pleaser.
shivalal limbu
[email protected]I would definitely make this pâté again, but I would use less pheasant and more pork next time.
Nadim Chowdhury
[email protected]The pâté was a bit too gamey for my taste, but my husband loved it.
Basudev Das
[email protected]This was my first time making pâté and I'm so glad I tried this recipe. It was easier than I thought it would be and the results were amazing.
Nick Vrentzos
[email protected]I followed the recipe exactly and the pâté turned out perfectly. It was smooth and creamy, with a delicate gamey flavor.
Drud Ako
[email protected]This pheasant pâté was a delightful surprise! The combination of pheasant, pork, and spices created a rich and flavorful pâté that was perfect for a special occasion.