Pheasant Pate

By Allan Klotsche

This pate is definitely a crowd-pleaser, even for your guests who are not so sure about eating wild game.  You can easily substitute quail and chukar or even ducks in this recipe, but pheasants are my favorite.


1/3 c. craisins

1/3 c. pistachio nuts (shells off)

3 strips of bacon

1/4 c. yellow onions finely minced

1 clove garlic mined

1 1/3 cups of pheasant breast (cubed)

1/3 c. dry sherry wine

2 sprigs Sage

2 sprigs of Thyme

1 tsp. lemon juice

½ c. goat’s cheese

2 tbs. fresh parsley

Salt and pepper to taste


Cut up bacon into small ½” square pieces and fry in a large saucepan until slightly brown.  Add the onion and garlic and cook for an additional 3-4 minutes.  Then add the sherry wine, sage, thyme and pheasant meat and sauté until pheasant is just cooked (about 7-10 minutes).  When the pheasant is done, remove the sage and thyme and allow to cool. 

Place pistachio nuts and craisins in a food processor and process until the mixture is fully blended.  It will not liquefy, but it will become pasty.  Add cooled pheasant mixture (including the liquid) and process until smooth.  Then add the goat’s milk cheese, lemon juice and parsley and finish pulsing to reach the consistency of pate you like.

Serve room temperature on crackers.  Will store in the refrigerator for 1 week.

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