Best 6 Pheasant Pate Recipes

PHEASANT COLETTE EN CROUTE

Steps:

• Heat the canola oil over medium heat in a large saute pan. Season the pheasant with salt and pepper and coat with the softened butter. Brown all sides of the pheasant until golden brown and remove to a utility platter. To the same pan, add the onion and garlic and saute until the onion becomes translucent. Deglaze the pan with the Marsala wine and add bay leaves and parsley. Lower the heat and return the pheasant to the pan. (Wash and dry the utility platter and keep handy for the cooked pheasant.) Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes. Remove the pheasant to the utility platter and allow to rest until cool enough to handle.
• Strain the braising juices into another pot and skin off any excess fat. Add balsamic vinegar and brown sauce and cook over medium heat until thickened.
• Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones. Remove sauce from heat. In a bowl fold pheasant meat with enough sauce to coat. Do not feel obligated to use all of the sauce. The mixture should not be soupy.
• Preheat oven to 400 degrees F.
• Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 4 rounds 8-inches in diameter.
• Spoon the pheasant mixture evenly into 4 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes.

PHEASANT PATE

Steps:

• Preheat oven to 350℉ (180℃). Sprinkle salt and pepper on outsides of birds. If they have been skinned, place bacon slices over them. Bake in a covered roasting pan in ½ inch of water for 1 to 1½ 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.

SMOTHERED PHEASANT

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PHEASANT POTPIE

Steps:

• Crust:Combine flours, salt, and sugar in the bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Evenly drizzle with 6 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more cold water). Turn dough out onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw in refrigerator the day before using.)
• Filling:In a large pot, combine pheasants, bay leaf, broth, and enough water to cover (6 to 8 cups). Bring to a boil over high heat, then reduce to a simmer and cook until pheasants are cooked through, about 20 minutes. Transfer pheasants to a plate; let cool. When cool enough to handle, pull meat from bones and cut into 1/2-inch pieces. (You should have about 4 cups meat.) Discard skin and bones.
• Skim fat from broth; return to a boil over medium-high heat. Reduce to 4 cups.
• In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 10 minutes. Add flour and thyme and stir until vegetables are well coated, about 2 minutes. Slowly add reduced broth, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and stir in pheasant meat, peas, pearl onions, and parsley. Season with salt and pepper. Pour filling into a 9-by- 13-inch baking dish.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll dough into a 13-by-16-inch rectangle. Cut two 1-inch-wide strips from long side, and one 1-inch-wide strip from short side. From these strips, cut long, oval feathers. Using a butter knife, score a line along center of each feather (don't slice all the way through). Using a paring knife, cut several short, parallel slices along outer edges of feathers to create fringe. Transfer feathers to freezer. To create herringbone pattern on remaining dough, gently press the tines of a fork into pastry (not going all the way through). Starting from top left corner, make diagonal hatch marks along edge of pastry. Switch direction of fork tines and repeat, creating alternating rows, until entire pastry is covered. Cut a vent in center of dough with a 1-inch round cutter; refrigerate until firm, about 20 minutes. Center dough over filling. Tuck extra dough under while gently pinching to crimp edge. Brush egg wash over dough. Arrange feathers on crust and brush with egg wash. Place dish on a rimmed baking sheet; bake until crust is golden brown and filling is bubbling, 50 to 55 minutes. Let cool 20 minutes before serving.

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.

PHEASANT SPREAD

Steps:

• Place all in food processor.
• Pulse a few times until well mixed.
• Chill or grab the crackers right now.
• (Cook time is time needed to boil pheasant in salt-seasoned water).