John Myers
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Game Pâté with Poultry and Pheasant Bader’s Way
The perfect game pâté with poultry and pheasant bader’s way recipe with a picture and simple step-by-step instructions.
Preparation and brew
- 750 g Pheasant meat breast and leg on the bone
- 2 piece Chicken drumstick
- 100 g Chicken liver
- 1 tsp Peppercorns
- 1 tsp Juniper berry
- 5 Pc. Bay leaf
Also for the farce
- 1 tsp Juniper berry
- 2 Pc. Allspice grains
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
- 100 g Roasted and salted pistachios, unpeeled
- 1 Pc. Onion red
- 1 tbsp Rapeseed oil
- 2 tsp Grilled garlic
- 80 g Bacon cubes
- 1 tsp Salt
- 0,5 tsp Pepper
For the pie dough
- 500 g Flour
- 200 g Lard
- 200 ml Water
- 0,5 tsp Salt
Cranberry aspic
- 8 leaf Gelatin
- 250 ml Poultry stock
- Salt
- 2 tbsp Cranberries
also
- 1 Pc. Egg whisked
Preparing meat
- Put the pheasant in a saucepan and pour water over it so that the pheasant is well covered. Heat the water, add the bay leaves, pepper and juniper and simmer for about 30 minutes until the meat can be easily removed from the bone. Add the liver and legs in the last 10 minutes.
- Drain the water and remove the meat from the bone.
The dough
- Sieve the flour and salt onto a work surface, add slices of lard or butter to the flour and crumble. Then work in the water but do not knead the dough too intensely. Leave to rest in kitchen foil for approx. 1-2 hours.
The farce
- Finely chop the juniper berries and allspice in a mortar. Add the chopped herbs and 1/3 of the peeled pistachios and coarsely crush with a drop of oil.
- Chop the onion and roast in oil until golden brown.
- Mix the spices from the mortar with the meat, bacon, liver, onion, garlic, salt and pepper.
- Mince the mass through a meat grinder until the desired grain size is obtained.
Lingonberry aspic
- Soak gelatine in sufficiently cold water and then drain / squeeze out well.
- Slowly dissolve the gelatine sheets in the warm poultry stock or stock.
- Season with salt and let cool.
The pie
- Butter a loaf pan, line with 3 / 4-4 / 5 of the dough. Gradually pour in the farce, sprinkling with peeled pistachios over and over again.
- Finally, cover with the remaining dough. Cut off any excess dough.
- Provide the lid with steam vent holes, then decorate with the remaining dough. Brush with the egg.
- Bake in the preheated oven at approx. 180-200 degrees hot air for 45 minutes.
- Fill the cavity created by the steam during baking with cranberry aspic (it is best to use a syringe to inject through the steam holes).
- Let cool down.
- Let cool down.
Tip grilled garlic
- Remove the whole garlic stalk, grill in a convection oven at approx. 200 degrees for 4-8 minutes. Soak in a little rapeseed oil.
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