Truffle Pheasant Pâté

This dish is a variation to the first pate that I posted, Duck Country Pate with Dates and Sage.  This variation uses the pheasant legs, liver, and ground pork to add some fat. I only changed the recipe a little bit from the original to get this variation.

  • In place of the salt I added my truffle sea salt
  • In place of the duck breast meat I used 80% pork shoulder and 20% pheasant leg meat
  • In place of the mixed herbs I used only tarragon.
  • I folded in 2T of black truffle peelings at the end before cooking which can be found on Amazon

 

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