Pheasant Pâté
- Put 2 Tbs Butter in a pan and saute livers and shallots until livers are browned but still rosy on the inside.
- Put livers and shallots in a food processor and set aside.
- Put brandy into saute pan and reduce by half.
- Add brandy, seasonings and cream to food processor and puree to a smooth paste.
- Add melted butter and blend.
- Transfer pâté to a small crock and refrigerate until firm. Serve with your favorite veggies or paleo crackers.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/pheasant-pate/
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