Side Pannel
Pheasant Pate
Ingredients List
- 2 Pheasants, dressed
- Bacon strips
- 2 tb Onions, grated
- 1 Egg, hard-cooked
- 1/4 c Butter, melted
- 1/4 c Sour cream
- Salt to taste
- Pepper to taste
Directions
Preheat oven to 350øF. Sprinkle salt and pepper on outsides of birds. If
they have been skinned, place bacon strips over them. Bake in a covered
roasting pan in 1/2 inch of water for 1 to 1 1/2 hours. You want the meat
to fall from the bones.
Cool: remove all meat and put through the fine blade of a meat grinder or
use metal blade of food processor to mince finely. Add 1 tablespoon grated
onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and
make it spreadable. Add salt and pepper; mix well and pack in tightly
closed jars and refrigerate or freeze.
they have been skinned, place bacon strips over them. Bake in a covered
roasting pan in 1/2 inch of water for 1 to 1 1/2 hours. You want the meat
to fall from the bones.
Cool: remove all meat and put through the fine blade of a meat grinder or
use metal blade of food processor to mince finely. Add 1 tablespoon grated
onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and
make it spreadable. Add salt and pepper; mix well and pack in tightly
closed jars and refrigerate or freeze.
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