Pheasant Pate
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
dressed |
*
|
| 1 | slice |
bacon
|
|
| 2 | tablespoons |
onions
grated |
|
| 1 | each |
eggs
hard-cooked |
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
sour cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
dressed |
*
|
| 1 | slice |
bacon
|
|
| 3E+1 | ml |
onions
grated |
|
| 1 | each |
eggs
hard-cooked |
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
sour cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
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.
