Pate
Pate
As an upland bird hunter, you should always grab the hearts and livers of your birds to make fun dishes like pate! This is easy, delicious, and great to add to any charcuterie board.
5 Livers of a Pheasant or other Upland Bird
One Small Onion
3 Cloves of Garlic
2 Sprigs of Thyme
3 TBS Butter
Salt and Pepper to taste
Add the livers, onion, garlic, and thyme to a small saucepan and cover with water. Cook on low until livers are cooked through, about 30 minutes.
Drain mixture and add to a food processor with butter, salt, and pepper. Mix until smooth. Place mixture in a fine mesh strainer. Use a spoon to work the mixture through the strainer to produce a smooth mixture. Serve immediately or place in the refrigerator for up to 3 days. Enjoy with your favorite bread or crackers.
Leslie Fangman
