Thanksgiving Pheasant And Wild Mushroom Pate Recipe

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Thanksgiving Pheasant And Wild Mushroom Pate
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Ingredients
33
Count
Nutrition
403
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. In a non reactive bowl, combine Pheasant strips, Cognac, Salt and Pepper, Thyme, Ginger, Allspice and Green Onions. Set aside for 1 – 2 hrs.
  2. ***************
  3. WILD MUSHROOM DUXELLE
  4. In a large heavy skillet, heat Olive Oil on medium high. Add Mushrooms, and cook 5 – 6 mins. Add Shallots and Garlic and cook another 4-5 mins. Season with Salt and Pepper. Add Cognac, cook until almost all the liquid has evaporated. Transfer to a food processor and pulse to a chunky paste. Let cool completely.
  5. *****************
  6. STUFFING
  7. Over medium heat, cook Onions slowly in the butter until brown around the edges. Deglaze with the Cognac and reduced by half. Remove from heat and let cool.
  8. Scrape the Cognac/Onion mixture into a large mixing bowl. Add Pork, Veal, Eggs, Salt, Pepper, Allspice, Thyme and Garlic. Mix with your hands or a wooden spoon until thoroughly blended.
  9. Remove game strips from marinade and drain in a colander. Add remaining marinade to stuffing and mix well.
  10. *****************
  11. To assemble:
  12. Plunge Bacon into boiling water, remove immediately and drain briefly under cold running water), reserve a few strips for top of pate. Line bottom and sides of a loaf pan with blanched bacon strips.
  13. Divide stuffing into three parts. Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan. Cover with half the strips of game. Spoon half of the Duxelle evenly over the Game Strips and smooth over.
  14. Repeat layering with another third of stuffing, remaining half of game strips and mushroom Duxelle.
  15. Spread remaining third of stuffing on top. Space bay leaves evenly on top and cover with remaining blanched bacon.
  16. Cover top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan).
  17. Bake in a 350 degree oven for 1 1/2 hours. Remove loaf pan from water and place another weighted loaf pan on top of foil-wrapped pate. Cool pate at room temperature several hours . Chill, still weighted.
  18. Remove foil, place a decorative rectangular serving platter on top of the pan and invert the pate onto the platter. Arrange Lettuce around Pate. Shingle Red Onion slices on top of Lettuce. Sprinkle entire platter with fresh Sage leaves.
  19. Serve in slices with Pickles, Fruit Chutney, crackers and toasted Baguette slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 403.45 Kcal (1689 kJ)
Calories from fat 216.82 Kcal
% Daily Value*
Total Fat 24.09g 37%
Cholesterol 119.49mg 40%
Sodium 657.3mg 27%
Potassium 524.56mg 11%
Total Carbs 3.35g 1%
Sugars 1.34g 5%
Dietary Fiber 0.69g 3%
Protein 27.98g 56%
Vitamin C 4.5mg 8%
Iron 1.6mg 9%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 183.42 Kcal (768 kJ)
Calories from fat 98.58 Kcal
% Daily Value*
Total Fat 10.95g 37%
Cholesterol 54.32mg 40%
Sodium 298.84mg 27%
Potassium 238.48mg 11%
Total Carbs 1.52g 1%
Sugars 0.61g 5%
Dietary Fiber 0.31g 3%
Protein 12.72g 56%
Vitamin C 2.1mg 8%
Iron 0.7mg 9%
Calcium 10.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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