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    Pheasant: Pheasant Pate


    Source of Recipe


    internet

    List of Ingredients




    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

    Recipe



    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.

    Serves 12

 

 

 

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