Home Made Pigeon Pate

[PaulABF]

Had a good days shootingon Saturday - 15 pigeon so decided to make some pigeon pate. I was inspired by >THIS< recipe for a rustic pate made in sealed jars. I changed the recipe slightly. Mine was:

 

Marinade

1/2 glass red wine

2 x sliced garlic cloves

1 x sprig rosemary

 

Ingredients

Breastmeat of 10 pigeons

4 x crushed garlic cloves

Meat from 6 pork sausages

1/2 finely chopped onion

6 x rashers streaky bacon (chopped and browned)

1/4 pint thick, homemade chicken stock (jelly type)

2 x teaspoon fresh rosemary

generous pinch salt

generous grating of black pepper

 

Firstly I marinated pigeon meat in half class of wine, sliced garlic and a sprig of fresh rosemary overnight. Drain off the marinade then mince the pigeon breast, added it to sausagemeat, bacon, rosemary,onion, salt and pepper in a large bowl. Mixed well by hand and divided mixture into 2 large jars. I added a few tablespoons of stock to each jar and then sealed with lids. Placed in large pan with water half way up jars. Simmer gently for three hours, checking water level occasionally - don't let it boil dry.

 

After 3 hours, remove and let cool for a while before putting in fridge. I opened one this morning and it's lovely. It might look like Pedigree Chum but it tastes like proper gourmet pate. Apparently it'll keep for 3 months, unopened as the contents are airtight and sterilised after the 3 hours 'canning' process. Enjoy!

Edited September 13, 2010 by PaulABF

[Zapp]

Thanks for posting Paul, this will be getting made for xmas

[ziplex]

I might try this, the last pigeon I shot I tryed making burgers with and they were bloody awful don't know what went wrong but I guess my blend of herbs was not a good match.

[Zapp]

I might try this, the last pigeon I shot I tryed making burgers with and they were bloody awful don't know what went wrong but I guess my blend of herbs was not a good match.

 

What herbs did you use? I quite like pigeon burgers.

[PaulABF]

I've been on a roll the past day or two preparing for xmas. Made sloe gin, blackberry whisky, blackberry jam, crabapple jelly, rosehip syrup, rabbit and pigeon pate, cheese and onion bread and olive bread (to go with tonight's meal of pasta). If my mushroom recognition was any good, and I was braver, I'd have made some mushroom treats too. Loads growing near me at the minute.

Edited September 17, 2010 by PaulABF

[ziplex]

What herbs did you use? I quite like pigeon burgers.

 

Can't quite remember Zapp, may of been thyme and sage but I put the breasts in a food processor for too long as well so the texture wasn't right either, they were frankly.......****! but the dogs thought they were ok. What herbs do you use? Last time I put a small ammount of fresh parsley in and they were fine but this last lot weren't right.

[stu_young]

i just use a pinch off mixed herbs................i use a electric mincer to do mine

[lister1]

I made some of this pigeon pate last year and it was bloody brilliant.

Going to make some this weekend, provided I shoot some.

[Thunderbird]

Paul, that all looks great mate.

 

The rabbit liver pate we had on the cotswolds meet up was stunning, I think Nick (hendersons) posted it up though I haven't made it yet.