Pendine Pheasant Pâté

Pendine Pheasant Pâté is a traditional dish from Carmarthenshire, known for its rich and savory flavors. This recipe is perfect for special occasions or as an elegant appetizer.

Pendine Pheasant Pâté

Ingredients

  • 1 whole pheasant, deboned and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 100g butter
  • 100ml double cream
  • 2 tbsp brandy
  • Salt and pepper to taste

Instructions

  1. In a large pan, melt the butter over medium heat.
  2. Add the diced pheasant, chopped onion, and minced garlic to the pan. Cook until the pheasant is browned and the onions are softened.
  3. Pour in the brandy and allow it to reduce by half.
  4. Stir in the double cream and simmer for 10 minutes.
  5. Transfer the mixture to a food processor and blend until smooth.
  6. Season with salt and pepper to taste.
  7. Spoon the pâté into ramekins or a serving dish and refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
10g
Fat
12g
Carbohydrates
2g

Supplies

Large pan Food processor Ramekins or serving dish

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the Pendine Pheasant Pâté with toasted bread, crackers, or sliced vegetables for a delightful appetizer.

Tips & tricks

For a richer flavor, you can add a splash of truffle oil to the pâté before refrigerating.

Cost

$25