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Pheasant Pâté

ingredients

serves 8
1 frozen oven-ready pheasant, thawed
750 g boneless pork steak
250 g braising veal
3 tbsp brandy
1 medium-size egg, beaten
2 tsps chopped thyme
1 tsp chopped parsley
250 g streaky bacon, derinded
salt and freshly ground black pepper to taste

method

1. Cut the flesh from the pheasant and mince or chop finely with the pork and veal. Mix in the brandy, egg, herbs, and salt and pepper.

2. Stretch the bacon rashers with a knife and use to line a 1 kg terrine or loaf tin.

3. Pack the meat mixture into the tin and fold over the ends of the bacon. Cover with greased greaseproof paper and place in a roasting tin half-filled with water.

4. Cook in a preheated oven, 130°C, 250°F, Gas Mark 1/2, for 2 hours. Remove from the roasting tin and place a weight on top. Leave to cool.

5. To freeze: Place in a freezer bag, cover, label and freeze.

6. To thaw and serve: Leave in the refrigerator overnight, then unwrap and slice. Serve with wholemeal toast.

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