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