Ingredients
2 pheasants, dressed
1 bacon strips
2 tbsp onions, grated
1 egg, hard-cooked
1/4 cup butter, melted
1/4 cup sour cream
1 salt to taste
1 pepper to taste
Directions
Preheat oven to 350øF. Sprinkle salt and pepper on outsides of
birds. If they have been skinned, place bacon strips over them. Bake
in a covered roasting pan in 1/2 inch of water for 1 to 1 1/2 hours.
You want the meat to fall from the bones.
Cool: remove all meat and put through the fine blade of a meat
grinder or use metal blade of food processor to mince finely. Add 1
tablespoon grated onion, egg and butter. Mix in sour cream to
thoroughly moisten mixture and make it spreadable. Add salt and
pepper; mix well and pack in tightly closed jars and refrigerate or
freeze.
Servings: 12 servings
Pheasant Pate Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Wild Game
The History of Recipes
Academics have tracked the existence of recipes way back into the distant past, certainly as far back as ancient Egypt, and maybe even further. Having said that, these, old records were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times made use of a good variety of herbs, including some that we all recognise for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are two interesting books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that we all know today, but rather recipes for the types of food on the tables of the rich and wealthy people of the time. In the 15th century, the Crusaders brought back many spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new culinary innovations led to an increase in recipe manuscripts, the majority of which still exist in private libraries. By the arrival of the twentieth century, recipe books are in high demand, mostly due to increased literacy, leisure time and a general increase in wealth. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pheasant Pate recipe.
