Pheasant Pâté

I Want In!

Over the holidays, while I was home in Colorado, the men in my family decided to go on a pheasant hunt.  Sort of like a family male bonding day trip.  Overall, the trip was a success.  We managed to get 27 birds in total which yielded the perfect amount of livers for a nice Christmas dinner pâté.  This is definitely a great special occasion sort of appetizer to make for a big group.  The rich creamy texture and flavor is perfect for the holidays.


Pheasant Pâté
  1. Put 2 Tbs Butter in a pan and saute livers and shallots until livers are browned but still rosy on the inside.
  2. Put livers and shallots in a food processor and set aside.
  3. Put brandy into saute pan and reduce by half.
  4. Add brandy, seasonings and cream to food processor and puree to a smooth paste.
  5. Add melted butter and blend.
  6. Transfer pâté to a small crock and refrigerate until firm. Serve with your favorite veggies or paleo crackers.

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  1. […] hunting for my food.  I’ve written about it in the past and have even posted a recipe for liver pâté made from pheasants that I actually shot.  I love the idea that there is a whole section dedicated to wild game that […]

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