Expect rave reviews for your next upland appetizer
Most associated with French cuisine, a pâté - a paste, pie or loaf containing a uniform mixture of lean meat with fat made by grinding or sieving the ingredients – can be found in different variations across the globe. Typically, pâté contains fat, vegetables, herbs, and spices within the meat mixture which are cooked with wine or brandy (often cognac).
Suitable for the grandest of occasions or simply a showstopper at your next dinner party or gathering, the lean meat attributes of pheasant, quail, or other game birds lend themselves to a delicious pâté recipe. Served with your favorite crackers (a hot spread or sliced after chilling), this recipe card will find it’s way into your cookbook after one try, guaranteed!
The pheasant pâté recipe listed below was recently highlighted at the award-winning restaurant, V. Mertz, while National Pheasant Fest & Quail Classic was hosted in Omaha on March 11-13. The recipe was designed by head chef Amanda Sheeler and received rave reviews by members, staff, and the public over a two-week period at the restaurant – and now it’s yours to create in the kitchen!
Recipe: Pheasant Pâté
- 2 lbs. lean pheasant meat
- 4 oz. pork fat
- 25g minced shallot
- 30g mixed herbs (thyme, parsley, dill, rosemary)
- 24g garlic
- 25g salt
- 4g pink salt
- 22g brandy (preferably cognac)
- 130 g heavy cream
- 20 g all-purpose flour
- Dice pheasant and pork fat into roughly 1-inch cubes
- Combine all ingredients, except heavy cream and all-purpose flour
- Let marinate/quick cure for 30 minutes
- Grind through large die
- Grind again through a small die
- Add heavy cream and all-purpose flour. Emulsify all ingredients by hand until mixed well
- Line a terrine pan or loaf pan with plastic wrap, cover with lid or foil
- Fill baking pan ⅔ full of hot water. Bake in water bath at 350° for 50 minutes
- Let cool, slice, and enjoy