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You will need:
5 pheasant breasts, roughly chopped
500g chicken liver
2 cloves garlic, crushed
Salt/Pepper
10 rashers Parma ham
75ml sherry
Butter
Method
Add a large knob of butter to a frying pan and bring it to heat. As the butter starts to bubble, add the garlic pheasant breasts and livers to the pan and cook hot and fast until browned.
Once browned, transfer the meat to a blender.
Pour your sherry into the frying pan and deglaze then pour the remains into the blender.
Season the mix with salt and pepper then blend until a smooth paste is formed.
Butter a loaf tin and line the insides with Parma ham, allowing for some excess to hang over the edges.
Spoon the meat paste into the loaf tin, pack it in tight and the fold the remain Parma ham over the top.
Cover with a sheet of baking paper and place in a Bain marie.
Cook at 160c for 90 mins.
Once cooked, allow to cool and store in fridge overnight.
Serve with oatcakes, crackers, toast, pickle and cornichons.
5 pheasant breasts, roughly chopped
500g chicken liver
2 cloves garlic, crushed
Salt/Pepper
10 rashers Parma ham
75ml sherry
Butter
Method
Add a large knob of butter to a frying pan and bring it to heat. As the butter starts to bubble, add the garlic pheasant breasts and livers to the pan and cook hot and fast until browned.
Once browned, transfer the meat to a blender.
Pour your sherry into the frying pan and deglaze then pour the remains into the blender.
Season the mix with salt and pepper then blend until a smooth paste is formed.
Butter a loaf tin and line the insides with Parma ham, allowing for some excess to hang over the edges.
Spoon the meat paste into the loaf tin, pack it in tight and the fold the remain Parma ham over the top.
Cover with a sheet of baking paper and place in a Bain marie.
Cook at 160c for 90 mins.
Once cooked, allow to cool and store in fridge overnight.
Serve with oatcakes, crackers, toast, pickle and cornichons.
