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<blockquote data-quote="Ruddy Duck" data-source="post: 270242" data-attributes="member: 6200"><p>My favorite is the pate recipe below, I smoke the pheasant breasts rather than brown in a pan though.</p><p>1 lb. cubed pheasant breast and thigh meat</p><p>2 tablespoons butter for browning the pheasant</p><p>½ teaspoon kosher salt</p><p>¼ teaspoon cracked black pepper</p><p>3 tablespoons mayonnaise</p><p>2 tablespoons lemon juice, fresh</p><p>2 tablespoons butter, softened</p><p>2 tablespoons grated red onion (or diced very fine)</p><p>1 teaspoon Frank’s Red Hot sauce</p><p>½ to 1 teaspoon kosher salt</p><p>½ teaspoon ground mustard</p><p>¼ teaspoon cracked black pepper</p><p>Cook pheasant then mix everything in a food processor and blend until smooth, chill and eat on garlic toast or crackers.</p></blockquote><p></p>
[QUOTE="Ruddy Duck, post: 270242, member: 6200"] My favorite is the pate recipe below, I smoke the pheasant breasts rather than brown in a pan though. 1 lb. cubed pheasant breast and thigh meat 2 tablespoons butter for browning the pheasant ½ teaspoon kosher salt ¼ teaspoon cracked black pepper 3 tablespoons mayonnaise 2 tablespoons lemon juice, fresh 2 tablespoons butter, softened 2 tablespoons grated red onion (or diced very fine) 1 teaspoon Frank’s Red Hot sauce ½ to 1 teaspoon kosher salt ½ teaspoon ground mustard ¼ teaspoon cracked black pepper Cook pheasant then mix everything in a food processor and blend until smooth, chill and eat on garlic toast or crackers. [/QUOTE]
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