Pheasant pate

Ingredients for Pheasant pate

Instructions for Pheasant pate

To prepare the Pheasant pate recipe, please follow these instructions:

A pheasant skinned and coarse cutting area. For best results, patéen is made the day before so that it sits correctly. Fasanlår and vingekød of pheasant chopped and blended or stirred chewy with a little salt. Add 1 egg and 1/4 l. whipping cream, white pepper and possibly bruised. herbal juice made of fresh herbs blended beyond recognition with a little cold fasansky.

There may also be added Sun-dried tomato, apricot or cranberries depending on taste and needs.

Pheasant breasts cut into thin slices of equal size and knock, completely flat between two pieces of plastic. To that end, greased soufflé forcemeat in the 5-6 layer. Wrap it snugly into the whole movie and then tinfoil.

Pocher in a pot of water, covered, for about 25 min then it just cooled down, unwrap and cut into thin slices.