Pheasant pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants, dressed | |
| Bacon strips | ||
| 2 | tablespoons | Onions, grated |
| 1 | Egg, hard-cooked | |
| ¼ | cup | Butter, melted |
| ¼ | cup | Sour cream |
| Salt to taste | ||
| Pepper to taste | ||
Directions
Preheat oven to 350øF. 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 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.