If you’ve never had pheasant? You’re missing out on a real treat. Like most upland game birds, we enjoy them far more after a morning hunt with our dogs. Certainly, pheasants are farm-raised today as well, and however you procure yours, this is a fun way to enjoy a limited number of birds with friends. As with most of our recipes here, this is adaptable to chukar, Hungarian partridge, even chicken. Don’t be at all intimidated by these birds either; they are not gamey in taste and this recipe is a breeze to make. We’ve also adapted it to use ingredients readily available at most small, rural grocery stores (except for the pheasants themselves, of course). Finally, the meats are cooked first and then the pate is served simply in a small bowl as a spread for crackers or crostini. You can freeze the leftovers as well, making this a nice option to serve alongside a creamy brie and a baguette on a night you simply want a light dinner and a glass of wine.
Pheasant Pâté
Ingredients
2 pheasants, plucked clean
2 Tbs. unsalted butter, melted
6 bacon strips
Handful of fresh herbs. I use thyme, sage, and rosemary
Salt/pepper
1 minced shallot
5 oz. chèvre
Zest of 1 lemon
2 Tbs. Cognac (sherry will work too)
1 tsp fresh thyme leaves
Lemon Juice, to taste (approx 1 lemon)
Directions
Preheat oven to 300°
- Place two pheasants side by side and breast up in a heavy baking dish.
- Baste both with melted butter.
- Sprinkle with salt and pepper.
- Tuck any fresh herb sprigs between and around the birds, then drape bacon over breasts and legs.
- Cover tightly with foil and bake for approximately 1 to 1 1/2 hours. It really depends on the size of the birds. You’ll want both to reach 165°F internally. If one cooks faster than the other? Simply remove the one and keep going with the other until it’s done.
- Allow the pheasant to rest for 10-15 min. covered loosely with foil, reserving all pan juices.
- Once cool enough to handle, reserve the bacon and pick the birds clean of meat using your fingers.
- Place all meat, bacon and pan juices into a food processor (fitted with a metal blade).
- Add shallot, chévre, lemon zest, Cognac, and fresh thyme leaves. Pulse until smooth.
- I add the lemon juice and salt/pepper last and to taste, but typically use almost the juice of one full lemon. Just go slow.
- Serve with toast points, onion jam, and cornichons if you’re feeling fancy! We usually aren’t, and simply enjoy ours around the fire with crackers and a cocktail. If you’re a fan of gin? A Gibson would be a beautiful pairing with this special upland treat.
