Pheasant Pâté

Ingredients

1 Pheasant

1 Tablespoon Butter

2 Medium shallots chopped very fine

Liver from pheasant cut small

4 Chicken livers cut small

60g Bacon cut fine

1  Small Truffles grated

50g Pistachio nuts crushed

Pinch of nutmeg

Pinch of ginger

Salt and pepper to taste

30ml of Madeira

10 Slices streaky bacon

3 Bay leaves

 Cut the pheasant in haif, put the butter into a frying pan when just melted add the pheasant and fry in the butter until lightly brown then remove and put to one side to cool. Take the same frying pan on a medium heat and fry the onions and bacon for 4mins or until the onions are soft and the bacon is just cooked then add the livers and fry for 2mins stirring from time to time, so the livers are just cooked making sure not to overcook. Take the pheasant and remove the meat and cut small, now take the meat and above with the grated truffle, pistachio nuts, nutmeg, ginger, madeira and salt and pepper to taste and put into a food processor in 2 or 3 patches and roughly chop or smooth according to taste. Take a deep dish (pate dish) with a lid, now take the bacon and with the back of a knife run it along the bacon 3 or 4 times to make the bacon longer, now take the bacon and lay 1 end in the bottom of the dish the rest up the side and over the top do this for both sides and put 1 at each end. Take the pate mix and fill, then take the ends of the bacon and fold over the pate, and place 3 bay leaves on top then put on the lid and place the dish in a oven tray with water the water to come half way up the dish, place in a preheated oven 180c or 160c for fan ovens for 1 hour and 40mins, then remove from oven and remove top place weight on top and leave 24hours when cooled place in fridge and serve.