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Grouse Partridge Or Pheasant Pate

Chicken.delights's picture
Ingredients
  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
Directions

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

MAKING
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.

FINALIZING
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.

SERVING
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: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
170 Minutes
Ready In: 
0 Minutes
Servings: 
8

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