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.
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
- In a large pan, melt the butter over medium heat.
- Add the diced pheasant, chopped onion, and minced garlic to the pan. Cook until the pheasant is browned and the onions are softened.
- Pour in the brandy and allow it to reduce by half.
- Stir in the double cream and simmer for 10 minutes.
- Transfer the mixture to a food processor and blend until smooth.
- Season with salt and pepper to taste.
- 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