Being a country boy and a keen shooter, we are never short of game meats and the freezer is generally packed full with offerings. I hate to see anything go to waste and make sure I use everything we get.
Grease the baking tin and line with the parma ham or baconSpoon in the pate mix
Cover with greaseproof paper and bake in a bain marie for an hour and a half at 160 degrees.
Allow to cool completely and then refrigerate, preferably overnight, before turning out.
Pate is traditionally quite high in fat, however this recipe uses very little.
The texture is firm, smooth with no chunks and has a medium to strong flavour.
If you prefer a course pate, chop the pheasant rather than puree or lightly blend after the livers.