Pheasant Pate

Recipe Ingredients

2		Pheasants - dressed
		Bacon strips
2 tablespoons	30ml	Onions - grated
1		Egg - hard-cooked
1/4 cup	49g / 1.7oz	Butter - melted
1/4 cup	59ml	Sour cream
		Salt to taste
		Pepper to taste

Recipe Instructions

Preheat oven to 350F. 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.

Source:
Better Homes and Gardens, January 1998, Page 130.

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