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Pheasant Pate Recipe

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Pheasant Pate Recipe

Pheasant Pate Ingredients:

2 Pheasants, dressed
Bacon strips
2 tbsp Onions, grated
1 Egg, hard-cooked
1/4 cup Butter, melted
1/4 cup Sour cream
Salt to taste
Pepper to taste

Pheasant Pate Preparation:

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.

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Important Note: This Pheasant Pate recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.