Pheasant Pate΄

By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA

Prep Time: 30 minutes

1 MacFarlane fully cooked pheasant breast
1 teaspoon soft butter
1 tablespoon chopped onion
1 teaspoon chopped garlic
1 ounce cognac
1 tablespoon chopped parsley and rosemary, mixed
1/2 teaspoon salt
dash of pepper
1/2 teaspoon mustard
1 teaspoon mayonnaise

Breads, nuts and dried cranberries to serve with pate

Remove skin and bone from cold breast, put through meat grinder with small to medium holes, set aside. In a medium saucepan, add butter, onion and garlic. Sauté until onions are translucent, deglaze with cognac. Reduce mixture to half the volume. In a medium mixing bowl, add onion mixture, pheasant and remaining ingredients, mix until very well blended. Add to a decorative mold or use spoons to make a quenelle.Place covered in a refrigerator for 1-2 hours or until fully set. Serve with breads, nuts and dried cranberries.

Yield: 4 servings

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