Pheasant and Chicken Liver Pate

In the lead up to Christmas I was testing out ideas for starters and I was torn between rillettes and pate. Now they are quite similar yet different and given my lack of pheasant legs I had in the freezer, I opted for the pate.


This is a real simple recipe that requires few ingredients and minimal effort. The chicken livers were bought from a local supermarket and I used the breasts from pheasants I picked up from a local estate. By all means you can use Pheasant livers but I opted for chicken livers as they were readily available.


All you need to make this dish is a frying pan, blender and a loaf tin. The process is simple and takes no time at all to prepare and once cooked, it can store for a few days in the fridge before serving.

I served this up with homemade oatcakes and a variety of chutneys, that went down incredibly well with my guests.


Enjoy


You will need:

5 pheasant breasts, roughly chopped

500g chicken liver

2 cloves garlic, crushed

Salt/Pepper

10 rashers Parma ham

75ml sherry

Butter


Method

Add a large knob of butter to a frying pan and bring it to heat. As the butter starts to bubble, add the garlic pheasant breasts and livers to the pan and cook hot and fast until browned.


Once browned, transfer the meat to a blender.


Pour your sherry into the frying pan and deglaze then pour the remains into the blender.


Season the mix with salt and pepper then blend until a smooth paste is formed.


Butter a loaf tin and line the insides with Parma ham, allowing for some excess to hang over the edges.


Spoon the meat paste into the loaf tin, pack it in tight and the fold the remain Parma ham over the top.


Cover with a sheet of baking paper and place in a Bain marie.


Cook at 160c for 90 mins.


Once cooked, allow to cool and store in fridge overnight.


Serve with oatcakes, crackers, toast, pickle and cornichons.



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