Pheasant Pâté

Ingredients

• 500g (1.1 lb) pheasant meat, finely ground 500g (1.1 lb) pheasant meat, finely ground
• 100g (3.5 oz) pork fatback, finely chopped 100g (3.5 oz) pork fatback, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons brandy 2 tablespoons brandy
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• Fresh herbs (such as parsley or thyme) for garnish Fresh herbs (such as parsley or thyme) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 15g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the finely ground pheasant meat, chopped pork fatback, onion, garlic, dried thyme, black pepper, salt, nutmeg, allspice, and cloves. Mix well to ensure all the ingredients are evenly distributed.
2. 2.
   Add the brandy to the mixture and mix again until everything is thoroughly combined.
3. 3.
   Grease a pâté terrine or a loaf pan with the melted butter.
4. 4.
   Transfer the pheasant mixture into the greased terrine or loaf pan, pressing it down firmly to remove any air pockets.
5. 5.
   Cover the terrine or loaf pan with aluminum foil and place it in a preheated oven at 180°C (350°F) for 60 minutes.
6. 6.
   After 60 minutes, remove the foil and continue baking for an additional 15 minutes to allow the top to brown slightly.
7. 7.
   Once cooked, remove the pâté from the oven and let it cool to room temperature.
8. 8.
   Once cooled, refrigerate the pâté for at least 4 hours or overnight to allow it to set.
9. 9.
   Before serving, garnish with fresh herbs and serve chilled with crusty bread or crackers.

Treat your ingredients with care...

• Pheasant meat — Ensure that the pheasant meat is finely ground to achieve a smooth texture in the pâté.
• Pork fatback — It is important to finely chop the pork fatback to evenly distribute the fat throughout the pâté, adding richness and moisture to the final product.
• Brandy — Use a good quality brandy to enhance the flavors of the pâté. If preferred, you can substitute it with cognac or whiskey for a different twist.

Tips & Tricks

• For a smoother texture, pass the pheasant meat through a fine sieve before mixing it with the other ingredients.
• To add a touch of sweetness, you can incorporate a tablespoon of honey or maple syrup into the pâté mixture.
• Experiment with different herbs and spices to customize the flavor profile of the pâté according to your preferences.
• Serve the pâté with pickles or chutneys for a delightful contrast of flavors.
• To achieve a more intense flavor, allow the pâté to mature in the refrigerator for a couple of days before serving.

Serving advice

Serve the Pheasant Pâté chilled on a platter with crusty bread or crackers. Garnish with fresh herbs for an elegant touch. Pair it with a glass of dry white wine or a light red wine to complement the flavors.

Presentation advice

To elevate the presentation, shape the pâté into a smooth loaf using a terrine mold. Once chilled and set, slice the pâté into thin, even slices for an appealing visual effect. Arrange the slices on a serving platter and garnish with sprigs of fresh herbs.