Don't know how many of you receive the British magazine "The Field", but it sometimes has some pretty good game recipes.

Last month was one of different game pates - and since I had some pheasant breasts that needed to be used up (needed space for incoming Bison), I decided to try out their Pheasant & Cider Pate - WOW! Smooth, creamy, rich - yet mild tasting pate, that even my "I hate game" friends loved the other evening on toast.

I can't find a link on their website, but if anyone is interested, I'll re-type it here for everyone.

Cheers!
Orvar

My complaint about most of the wild bird recipies is that they save the breast but throw out the rest.You can make great sauces of those other parts !

I would love to see it. I make pheasant chowder with my pheasants.

Chowder sound grat! Can you post the recipe?

I'll post the pâté tomorrow when I get home.

175g (6oz) butter
2 shallots, peeled and finely chopped
125g (4.5oz) apple
Meat from 3 partridges or 2 pheasants, diced
1tsp apple jelly (I used black currant for more bite)
1 tsp Dijon mustard
1/4 tsp finey chopped thyme
1/4 tsp finely chopped rosemary
Salt and pepper
159ml dry cider
1 tbsp crime France
1 tbsp plain yoghurt

Melt butter until foaming, and the cook shallots and apples until soft. Add partridge meat and sauté until cooked but still faintly pink inside. Remove from the pan with slotted spoon, transfer to food processor and blitz until finely ground. Add jelly, mustard, herbs and seasoning to pan, and allow to bubble a few seconds, then stir in the cider and creams. Tip the liquid into the processor and blend until smooth (I had to do 2 batches). Cover with melted better and let rest. Freezes well.

Enjoy, we love it!