Picture of Rachel B

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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Mixed Game Pie

Recipes arrow Pheasantarrow Game Pate
Game Pate
Created by admin, Monday, 29 November 1999
Description
A ideal starter or for a picnic. Serves 10.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

240g (81⁄2oz) streaky bacon

350g (12oz) pheasant minced or blitzed in a food processor

675g (11⁄2lb) fatty pork, eg belly, minced

1 pheasant breast, diced

2 tbsps brandy

8 tbsps wine

1 clove garlic, crushed

Salt & pepper

6-8 juniper berries, chopped

2 tbsps fresh rosemary, chopped

2 tbsps fresh thyme, chopped

Small bunch fresh coriander, chopped

Bay leaves for decoration

Notes

150C, 300F, Gas Mark 2
Game Pate

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 2 Hours & 30 Mins

Chop half the bacon into small squares, reserving the other half, and mix together with the other ingredients.

Allow to stand for an hour for the flavours to develop if time allows.

Put into a terrine or large oven-proof baking dish, smooth the top and and arrange the remaining bacon slices diagonally across. Decorate with the bay leaves. Place, uncovered, in a baking tin of hot water to come half way up the sides and cook in a slow oven for 2 to 21⁄2 hours.

The paté is cooked when it starts to come away from the side of the dish and the juices run clear when a skewer is inserted into the middle.

Remove from the oven and weight down (use a similar sized dish with kitchen scale weights or even a brick covered with tinfoil).

Allow to cool, then refrigerate overnight.

Serving Suggestion

Cut into slices to serve.

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