Pheasant Pate Appetizers
Last updated 6/12/2012 12:50:43 AM. Recipe ID 12175. Report a problem with this recipe.
Title: Pheasant pate
Yield: 12 Servings
2 Pheasants, dressed
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
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