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

Serves: 4

Ingredients

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

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Process

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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:	504
Fat:	41 g
Carbohydrates:	2 g
Protein:	33 g
Cholesterol:	95 g
Sodium:	9 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.