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Pheasant Pate



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Pheasant Pate

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.


Ingredients:

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

Serves:

12 Servings
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