• Pheasant Pate

    0 votes


    • 12 ounce pheasant meat
    • 2 x pheasant breasts (approx. 6 ounce)
    • 6 x lard strips
    • 1 x large piece caul fat
    • 1 x pheasant liver
    • 1 x chicken liver
    • 1 x black truffle, coarsely minced
    • 1 1/4 lb pork butt, minced fine
    • 1 1/2 Tbsp. finely minced shallots
    • 1 tsp thyme leaves very finely minced
    • 1 x bay leaf, crumbled
    • 2 1/2 tsp salt
    •     fresh black pepper
    • 1 Tbsp. Cognac
    • 3 Tbsp. dry white wine
    • 5 c. pheasant stock or possibly chicken stock
    • 1 x leek, finely minced
    • 1 Tbsp. parsley


    1. In a food processor, mix the pheasant meat, (put aside the breasts), the pork butt, the shallots, thyme, bay leaves, leeks, parsley, salt, pepper, cognac and white wine. Put the mix into a bowl and put the breast meat, livers and the truffle on top. Cover and set aside in the refrigerator for 4 days.
    2. When you are ready to fill the terrine, chop the liver, truffles and the pheasant breasts to make it easier to spread them out into a layer in the pate.
    3. Line the mould you have chosen for the pate with a piece of plastic wrap. Press it down into the corners of the mould. Then lay your caul fat over the inside of the wrap. Fill one third of the mould with the forcemeat. Then arrange half the lard, breast meat, livers and truffle in the middle. Add in one third more forcemeat, then the remainder of the lard, breast meat, livers and truffles. Cover with the remainder of the forcemeat.
    4. Fold the caul fat back over onto the pate. Cover the pate with tin foil and bake it in a Bain Marie in the oven for 2 hrs, or possibly till the internal temperature has reached 150 degrees Fahrenheit and a knife inserted in the middle comes out very warm.
    5. When the pate has cooked, remove it from the oven, place a foil-covered brick or possibly kitchen weights on top and allow it to cold overnight. Flavours develop after a day, so if you can leave it for a day it will be even better.
    6. Remove the pate from the mould. Slice and serve with toast, pickles and chutney.
    7. Preparation time is 1 hour, 5 days including cooking and resting
    8. Preheat the oven to 330 degrees Fahrenheit

    Similar Recipes

    Leave a review or comment