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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Game Pate with Green Peppercorns
Created by admin, Monday, 29 November 1999
Description
sent in by Sarah Sharp

Ingredients
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Methods/steps

Ingredients

6 to 8 oz cooked game meat (I tend to use only pheasant as that is all I get) without skin .

4 oz butter

1 bay leaf

1 clove garlic very finely minced

A small onion finely chopped

1 teaspoon brandy

2 teaspoons green peppercorns

4 floz double cream whipped until just holding its shape

Notes

Remember however that with so much butter and cream it will take a while to recover from the fridge and it tastes better when it has had a chance to soften up.
Game Pate with Green Peppercorns

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 20 Mins

Melt half the butter and add the chopped onion and the bay leaf. Cook gently until onion is soft and translucent but do not allow it to colour. When soft add the garlic and brandy and cook for a minute or two more. Remove bay leaf.

Scrape onion mixture into the food processor together with the diced game meat. Process until very smooth. Add the rest of the butter which should be softened but not melted and process again until smooth.

Empty the puree into a bowl and stir in the peppercorns. When the mixture is cool but has not stiffened fold in the cream and mix thoroughly. If the puree is still warm the cream will become runny – if it is too stiff you will not be able to mix in the cream.

Refrigerate until needed.

Serving Suggestion


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