Title: Pheasant pate
 Categories: Appetizers
      Yield: 12 Servings
 
      2    Pheasants, dressed
           Bacon strips
      2 tb Onions, grated
      1    Egg, hard-cooked
    1/4 c  Butter, melted
    1/4 c  Sour cream
           Salt to taste
           Pepper to taste
 
  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 1/2 inch of water for 1 to 1 1/2 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.