Over the holidays, while I was home in Colorado, the men in my family decided to go on a pheasant hunt. Sort of like a family male bonding day trip. Overall, the trip was a success. We managed to get 27 birds in total which yielded the perfect amount of livers for a nice Christmas dinner pâté. This is definitely a great special occasion sort of appetizer to make for a big group. The rich creamy texture and flavor is perfect for the holidays.
Pheasant Pâté
Ingredients
- 1 lb pheasant or chicken livers, halved
- 1/2 Cup + 2 Tbs Butter, melted
- ¼ Cup Heavy Cream
- 1 shallot, diced
- 4 Tbs Brandy (optional)
- Pinch Allspice
- Pinch Thyme
- Salt to taste
- Pepper to taste
Instructions
- Put 2 Tbs Butter in a pan and saute livers and shallots until livers are browned but still rosy on the inside.
- Put livers and shallots in a food processor and set aside.
- Put brandy into saute pan and reduce by half.
- Add brandy, seasonings and cream to food processor and puree to a smooth paste.
- Add melted butter and blend.
- Transfer pâté to a small crock and refrigerate until firm. Serve with your favorite veggies or paleo crackers.
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[…] hunting for my food. I’ve written about it in the past and have even posted a recipe for liver pâté made from pheasants that I actually shot. I love the idea that there is a whole section dedicated to wild game that […]