Pheasant Pate’

Pheasant Pate'
Pheasant Pate'

Pheasant Pate’

Pheasant Pheasant Pate’ that sumptuous, opulent, glorious bite of heaven! I was fortunate to be invited to pheasant shoot last season by a dear friend, formidable upland gunner, and trainer of world class Spinone Italiano breed of dogs. The Spinone was originally bred as a versatile gun dog. To this day, the breed still masters that purpose.

 

My original plan for the pheasants our group bagged that day was to make dinner for a family member with a constant longing for pheasant that runs long into his years as a very young man working in Kansas. Nearly a year had passed since I offered this still undelivered gift, and I am facing Christmas when we will be together celebrating. I decided I would turn these two birds into a dish for his Christmas Eve Buffet, and cocktail hour.

I brined the birds for a day in sea salt water, beer, fruit, herbs, and pickling spices. I developed the following recipe, which not only was very simple, but was an amazing hit Christmas Eve!

Pheasant Pate'
Pheasant Pate’

 

Pheasant Pate’

Meat trimmed from 2 pheasants that have been brined

3 tablespoons butter
1/3 cup chopped onion
2 tablespoon chopped garlic
1/3 cup Grand Marnier
1/3 cup chopped parsley and rosemary, mixed
salt & pepper to taste
1 tablespoon mustard
3 tablespoons mayonnaise

Heavy Cream – enough to make silky smooth

Breads, nuts, sliced apples, and dried cranberries to serve with pate’

  • Remove skin and trim meat from 2 cold brined pheasants.
  • Cut into manageable sized pieces, and put through meat grinder with small to medium holes.
  • In a medium saute’ pan, add butter, onion and garlic. Sauté until onions are translucent.
  • Add the ground pheasant meat and cook through.
  • Deglaze with Grand Marnier. Cook till liquid is reduced to half the volume.
  • In the bowl of a food processor add cooked pheasant mixture and parsley, rosemary, salt, pepper, mustard, and mayonnaise. Process until very smooth, adding heavy cream if desired.
  • Pour into a pan or a plastic wrap lined mold (for easier release from mold).
  • Place covered in a refrigerator for 1-2 hours or until fully set.
  • Serve with Breads, nuts, sliced apples, and dried cranberries.
Pheasant Pate'
Pheasant Pate’
Pheasant Pate'
Pheasant Pate’

Additional Pheasant Recipes

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