Duck & Pigeon & Mushroom Pate

[majordisorder]

So here's one I made up the oher day.

 

2 Mallard Breasts

6 Woodi Breasts

1/2 a tub of Chicken Livers (I got mine from Tesco)

6oz of wild mushrooms

2 tbsp Green Peppercorns

Salt & Pepper

Block of good salted butter

 

Chop all the meat up, lightly fry in a good lump of butter till browned but not cooked through, then chuck them in a food processor.

 

Fry the mushrooms in same pan until cooked and add them to the processor too.

 

Add a good glug of Sloe Gin to the frying pan to "de glaze" it and add the juices to the meat.

 

Melt the remaining butter in a saucepan and skim off all the white stuff.

 

Blitz the meat & mushrooms until they're pretty fine and then add the 2 tbsp of peppercorns (lightly crushed) and drizzle in about half the butter. You should end up with a nice pate looking mix.

 

Pop this into a number of ramikins or a bigger dish and pop in the oven (tightly covered with foil) and in a pan of water (bain marie) for about 40 minutes (medium heat).

 

When it's done let it cool and then pour the remaining melted butter over the pate and allow to set in the fridge.

 

It was my first attempt cooking with pigeon and I loved it, but don't overdo the chicken liver. Seems to freeze well too.

[Axe]

It sounds delicious.