Pheasant Pate

Directions

Preheat oven to 350℉ (180℃).

Sprinkle salt and pepper on outsides of birds.

If they have been skinned, place bacon slices over them.

Bake in a covered roasting pan in ½ inch of water for 1 to 1½ 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.