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Grouse Partridge or Pheasant Pate

Chicken.delights's picture
  Partridges/Grouse/ 1 pheasant 2
  Chopped chicken livers/Chopped calf livers 3⁄4 Pound
  Streaky bacon rashers 6 , chopped
  Bacon fat/Butter 3 Ounce
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped mixed herbs 2 Tablespoon (Leveled) (Parsley, Thyme And Savory)
  Bay leaf 1
  Flour 2 Ounce
  Clarified butter 6 Ounce

1. Cut off the meat from the birds and slice them up.
2. Preheat the oven to 350 degree Fahrenheit, 180 degree Celsius.

3. In a pan melt 1 ounce butter (or bacon fat) and cook onion and garlic until they are soft.
4. Add the bacon and liver and cook for a few more minutes.
5. Take off the heat and allow it to cool a little.
6. Put in a liquidizer (or pound in bowl) to make a smooth paste, adding seasoning and chopped herbs.
7. In a pan heat 1 ounce butter and cook the meat slices for 2-3 minutes and leave it to cool down a little.
8. In an oven proof casserole arrange the meat slices and liver paste in layers in such a manner that the top layer is liver paste.
9. Place the bay leaf on top; put a tight fitting lid and seal with flour and water paste (or soft dough made with water and flour).
10. Place the casserole into a deep baking pan of hot water and cook in the preheated oven for 2 1/2 hours.

11. Take out the casserole and put many layers of greaseproof paper on top.
12. Put a heavy weight to press it down and leave it overnight.

13. Turn it out and it can be eaten right away or if you wish pour a layer of clarified butter over the top and keep in refrigerator for later use.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
170 Minutes
Ready In: 
200 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 800 Calories from Fat 515

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 25.9 g129.7%

Trans Fat 0 g

Cholesterol 366.5 mg122.2%

Sodium 271.8 mg11.3%

Total Carbohydrates 7 g2.5%

Dietary Fiber 0.56 g2.3%

Sugars 0.8 g

Protein 60 g120%

Vitamin A 102.2% Vitamin C 33.2%

Calcium 3.5% Iron 36.5%

*Based on a 2000 Calorie diet

Grouse Partridge Or Pheasant Pate Recipe