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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Nadar Khan
[email protected]Overall, this is a great recipe for pheasant pâté. I would definitely recommend it.
Arellano Christopher
[email protected]I'm not sure what went wrong, but my pâté didn't set properly.
Jimmie Makini
[email protected]I think I overcooked the pheasant, because my pâté was a bit tough.
Craig Greenhalgh
[email protected]I'm not sure I got the measurements quite right, because my pâté turned out a bit dry.
jessy shera
[email protected]This pâté is a bit expensive to make, but it's worth it for a special occasion.
Jonathan Cerritos
[email protected]I made this pâté for a potluck and it was the first thing to go.
Faham Mohammed
[email protected]This pâté is perfect for a party appetizer. It's easy to make and always a hit with guests.
Sanoj Sanoj
[email protected]I love the addition of pistachios to this pâté. It gives it a nice crunchy texture.
MEGA PRINCE tv
[email protected]This pâté is a great way to use up leftover pheasant.
Mst Tisha
[email protected]I've never had pheasant pâté before, but I'm definitely a fan now.
Mohammad Arham
[email protected]This pâté is so delicious, I could eat it with a spoon.
Sama hamed
[email protected]I'm not usually a fan of pâté, but this pheasant pâté is amazing. I could eat it every day.
debora chisenga
[email protected]This pâté is perfect for a special occasion. It's sure to impress your guests.
Fattah Benaouich
[email protected]I love the delicate flavor of pheasant. This pâté is a great way to showcase it.
Mohib Atif
[email protected]This pâté is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Edmond Oriekwun
[email protected]I followed the recipe exactly and it came out perfectly. My guests were very impressed.
Parvej Ahamed
[email protected]I've made pâté before, but this pheasant pâté is by far the best. The combination of flavors is perfect.
Casey Stewart
[email protected]This pheasant pâté was a delightful surprise! I wasn't sure what to expect, but it turned out to be wonderfully flavorful and elegant.