1. Carefully debone the pheasant, remove the skin, and cut the meat into as regular slices as possible.

2. Slice the bread and remove the crust.

3. In a bowl, combine the butter (kept at room temperature to be soft enough) and the patè, working with a spatula to perfectly bind the two ingredients.

4. Spread the mixture on each canapé.

5. Place a slice of pheasant on each canapé.

6. Arrange them on a serving plate.