Pheasant Pate

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Nick Seiter

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Ingredients:

1 pound pheasant, 3 tablespoons mayonnaise, 2 tablespoons lemon juice, 2 tablespoons softened butter, 1 tablespoon finely chopped onion, 10 or more drops of Red Pepper Hot Sauce, ½ teaspoon salt, ½ teaspoon dry mustard, dash of pepper.

Directions:

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2-cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, chives or parsley. Serve with crackers.

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