Pheasant Pâté (Edit recipe)

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Over the holidays, while I was home in Colorado, the men in my family decided to go on a pheasant hunt. Sort of like a family male bonding day trip. Overall, the trip was a success. We managed to get 27 birds in total which yielded the perfect amount of livers for a nice Christmas dinner pâté. This is definitely a great special occasion sort of appetizer to make for a big group. The rich creamy texture and flavor is perfect for the holidays.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 lb Chicken Livers, halved (or pheasant)
10 Tbsp Butter, Unsalted, melted
.25 cup Heavy Whipping Cream
1 Shallot, diced
4 Tbsp Brandy, (optional)
pinch Allspice, Ground
pinch Thyme
Salt, to taste
Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put 2 Tbs Butter in a pan and saute livers and shallots until livers are browned but still rosy on the inside.
Put livers and shallots in a food processor and set aside.
Put brandy into saute pan and reduce by half.
Add brandy, seasonings and cream to food processor and puree to a smooth paste.
Add melted butter and blend.
Transfer pâté to a small crock and refrigerate until firm. Serve with your favorite veggies or paleo crackers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	41 g
Carbohydrates:	1 g
Protein:	33 g
Cholesterol:	95 g
Sodium:	9 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.