Pheasant Paté

Name: Pheasant Paté
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 2 pheasants, plucked, gutted and cleaned.; 3 tablespoons mayonnaise.; 2 tablespoons lemon juice.; 2 tablespoons butter, softened.; 1 tablespoon onion, finely chopped.; Drops of your favourite hot pepper sauce.; ½ teaspoon salt.; ½ teaspoon dry mustard.; Dash freshly-ground black pepper.

SpotX Wild Foods Recipe from Randy Lewandowski
Prep:20 minutes Cook:2 hours Difficulty:2

Ingrediants:

2 pheasants, plucked, gutted and cleaned.
3 tablespoons mayonnaise.
2 tablespoons lemon juice.
2 tablespoons butter, softened.
1 tablespoon onion, finely chopped.
Drops of your favourite hot pepper sauce.
½ teaspoon salt.
½ teaspoon dry mustard.
Dash freshly-ground black pepper.

Directions:

Place pheasants in a pot and cover with water.
Add salt and simmer for 1 hour, or until meat is cooked and tender.
Remove all meat from the pheasant and place into a food processor.
Mince to a fine consistency.
Add the rest of the ingredients and mix well.
Place mixture in a 2-cup mould. .
Chill for several hours.
Carefully remove from the mould. .
Serve with crackers.

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.