Hunter's Canapés: Quick Recipe
Instructions
- Carefully debone the pheasant, remove the skin as well, and cut the flesh into as even slices as possible.
- Slice the bread as well and rid it of the crust.
- Place the butter (kept at room temperature so that it is soft enough) in a bowl and add the pate, working it in with a small spatula so that the two ingredients are perfectly bound together.
- Spread the mixture on each canapé, lay a slice of pheasant on each, and arrange them on a serving plate.
Notes
For an even fancier variation, you can add a touch of red onion jam on top of the pheasant pate before serving. This will add an unexpected sweetness that perfectly balances the strong flavor of the pate.