101 game pate recipes

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.