Grouse Partridge or Pheasant Pate
|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)|
|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.