Thanksgiving Pheasant And Wild Mushroom Pate |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
Almost any game bird (Partridge, Grouse, Quail, Dove) as well as Rabbit or Chicken can be substituted for the Pheasant in this recipe. It has a mild pleasing flavor and can be served with savory and/or fruity condiments. Read more . Hope you enjoy. Ingredients:
1 lb boneless skinless pheasant breasts, flattened to about 1/4 inch thickness and cut into 1/2” wide strips. |
1/2 cup cognac |
1/8 tsp fresh thyme chopped |
1 tbls chopped fresh ginger |
1/4 tsp salt |
1/4 tsp fresh ground black pepper |
1/8 tsp toasted, ground allspice berries |
1 tbls green onions, finely minced |
stuffing |
1/2 cup cognac |
1/2 cup onions, very finely minced |
2 tbls butter |
3/4 lb lean pork loin, finely ground |
3/4 lb lean veal, finely ground |
2 eggs lightly beaten |
1 1/2 tsp salt |
1/8 tsp fresh ground black pepper |
1/4 tsp toasted and ground allspice berries |
1/8 tsp fresh thyme, chopped |
2 cloves garlic crushed |
1 lb bacon, blanched |
3 bay leaves |
wild mushroom duxelle |
1 lb wild mushrooms, finely chopped |
1/4 cup shallots, finely chopped |
1 tbls garlic, minced |
1/4 cup cognac |
2 tbls olive oil |
salt and fresh ground black pepper to taste. |
garnish |
red leaf lettuce |
red onion slices |
fresh sage leaves |
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.
|
|