Pheasant Pâté
 
Ingredients
Instructions
  1. Put 2 Tbs Butter in a pan and saute livers and shallots until livers are browned but still rosy on the inside.
  2. Put livers and shallots in a food processor and set aside.
  3. Put brandy into saute pan and reduce by half.
  4. Add brandy, seasonings and cream to food processor and puree to a smooth paste.
  5. Add melted butter and blend.
  6. 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/