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 350?F. 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.
How To make Pheasant Pate's Videos
#87 Pheasant Liver Pate (Field to Table)
A great way to use all the meat from your hunt, Eckkehard demonstrates how to make pate from your pheasant scraps and livers. Nothing is better than Feild to Table!
Alexian Pâté's Alexandra Groezinger Talks New Rosemary Smoked Sausage
San Francisco, CA Tuesday, March 1st, 2016
Friend of DeliMarket News, Alexian Pâté, is continuing its launch of new products with the introduction of its new Rosemary Smoked Sausage. I spoke with the company’s Director of Marketing, Alexandra Groezinger, who gave me the whole scoop on the latest product.
“It’s made with pheasant, pork, and duck meat, and it’s a 12 oz. sausage,” Alexandra tells me. “We add a little port wine and rosemary—it has a nice refined flavor and a smooth texture.”
Alexandra notes that on top of its premium ingredients, the new sausage is also hormone and antibiotic-free, as well as free of any nitrates or nitrites.
The product comes six to a case in a vacuum packed casing, giving the sausage a shelf-life of 90 days.
Food ingredients: - pheasant - 1 egg cooked - 1 onion - little bacon - carrot - 1 tbsp margarine - parsnip - 3 tbsp mustard - 2 garlic cloves - 1 tbsp salt - little celery - black pepper - 1 potato - water
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Pheasant Liver Parfait and Pork Hock Rillettes by Dariush Lolaiy
Head Chef and owner of Cazador Restaurant Dariush Lolaiy creates two tasty dishes, Pheasant Liver Parfait with Red Onion Marmalade and Brioche, then Pork Hock Rillettes with Gherkins, Mustard and Toasted Sour Dough on Whānau Living