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Pheasant Pate
This is a great Pate that you can serve at any party, event, or even just at home!
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Course
Appetizer
Cuisine
American
Servings
4
Servings
Ingredients
1
MacFarlane Pheasant Breast
Fully cooked and cooled
1
tsp
Soft Butter
1
Tbsp
Chopped Onion
1
tsp
Chopped Garlic
1
oz
Cognac
1
Tbsp
Chopped Parsley and Rosemary
Mixed
1/2
tsp
Salt
1
Dash
Pepper
1/2
tsp
Mustard
1
tsp
Mayonnaise
Instructions
Remove skin and bones from cold breast, then 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 mold into desired shape.
Place covered in a refrigerator for 1-2 hours, or until fully set.
Serve with breads, nuts and dried cranberries.
Topics
Entrees, Pheasant Breast