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Pheasant Pate

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  • 1 lb pheasant
  • Butter
  • 3 Tb Mayonnaise
  • 2 Tb Lemon Juice
  • 2 Tb Butter - softened
  • 1 Tb Onion - finely chopped
  • 10 or more drops of Durkee Red
  • Hot Pepper Sauce
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Dry Mustard
  • Dash Pepper


Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.

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