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.

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

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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