Pheasant Pâté with Red Currant Gelee


Pheasant Pâté with Red Currant Gelee

This pheasant pâté is a delicious and easy way to show off your game birds. The pâté is made with a forcemeat of pheasant, pork, and veal, and is flavoured with brandy, shallots, and thyme. The pâté is then wrapped in bacon and baked. The red currant gelee is a perfect accompaniment to the pâté, and adds a lovely sweetness and bright colour.

Ingredients:
2 pheasants, plucked and drawn
1 pound pork shoulder
1/2 pound veal shoulder
1/2 cup brandy
1/4 cup finely chopped shallots
1 teaspoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup red currant jelly
1 tablespoon freshly squeezed lemon juice

12 strips bacon

Method:
1. Preheat oven to 375 degrees F.
2. To make the pâté, grind the pheasants, pork, and veal through the coarse die of a meat grinder.
3. In a bowl, combine the ground meat, brandy, shallots, thyme, salt, and pepper. Mix well.
4. Shape the mixture into a log, and wrap in bacon.
5. Place the pâté in a roasting pan, and bake for 1 hour, or until the bacon is crisp.
6. To make the gelee, melt the butter in a saucepan over medium heat. Add the flour, and stir until smooth.
7. Add the wine, chicken stock, red currant jelly, and lemon juice. Bring to a boil, and cook until thickened.
8. Remove from heat, and strain through a sieve.
9. Serve the pâté sliced, with the gelee on the side.

Potential changes & improvements:

-You could try using different game birds in the pâté, such as partridge or grouse.
-If you don’t have brandy, you could use another type of alcohol, such as cognac or whisky.
-The gelee could also be made with other types of fruit jelly, such as grape or raspberry.

Works Well With…

-The pâté is delicious served with crusty bread and a green salad.
-The gelee would also be lovely served with other types of meat, such as roast beef or pork.

Common Mistakes:

-Be sure to grind the meat through a coarse die, or it will be too dense.
-Make sure to cook the gelee until it is thickened, or it will be runny.

Nutritional Information:

-Pheasant is a lean, low-fat source of protein.
-Bacon is high in fat and sodium.
-Red currant jelly is a good source of Vitamin C.


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