Pheasant pie

Recipe: Pheasant crusted pâté

Pheasant pâté recipe, for an aperitif with friends this shortcrust pastry has been devoured in a few minutes. I like to make mini pâté en croute with meat, be careful not to overcook them, because the mass of the meat is light. I often let my meat marinate overnight, for this recipe I added cognac in honor of the presence of the pheasant. I had flavored my shortcrust pastry with paprika, for the taste but also for the colors, my pastry with a golden complexion.

Recipe ingredients

Recipe Pheasant crust pie for 10 people:
250g of pheasant meat
350 g pork loin
130 g of chicken liver
2 tablespoons of cognac
45 cl of dry white wine
For the shortcrust pastry
225 g flour
110 g butter
2 egg yolks
1 shallot
1 teaspoon of paprika
14 g of salt per kilo

Instructions

Bone the pheasant, reserving the 2 whites.
Cut the pheasant meat into small cubes
Add the chicken livers.
Cut the pork loin into small cubes.
Peel the shallots.
Reserve the pork loin and pheasant meat in a salad bowl, then cover with white wine.
Pour in the cognac.
Add the shallot cut in half.
Film the salad bowl and marinate in the refrigerator for 24 hours.
The next day, drained the meat from the marinade.
Weigh the meat and respect the proportions for salting.
Chop meat with a medium grill.
Add some of the marinade juice while stirring.
Roll out the shortcrust pastry.
Distribute the dough in the pie crust mold without piercing it.
Fold the dough over the edges of the mold.
Fill the mold with the stuffing.
Cut the edges of the shortcrust pastry.
Bake in a hot oven at 180 ° for 45 minutes.
Let the pâté cool before unmolding.