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  • Paté of hare and pheasant thighs
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    with nuts and mushrooms with quince compote
    By Claus Meyer

    Paté of hare and pheasant thighs

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    Servings: 10

    PREPARATION:

    • 1

      Remove tendons from the thighs and run the meat through a meatgrinder along with the fat. Trim away the crusts on the bread slices and dice them. Soak them in cream for 10 minutes.

    • 2

      Mix the meat with salt, pepper, garlic, egg and finally the bread and cream (which should have a porridge-like consistency).

    • 3

      Chop the mushrooms and chestnuts coarsely and mix them well with the thyme. Taste-test the ground thighs raw or fry a little piece for tasting.

    • 4

      Slice the pheasant breasts lengthwise three times. Grease a paté mold liberally with butter, line it with baking paper and consecutively fill it with the ground thighs and breast slices – with the ground thighs on the top layer. Bake the paté in a water bath in oven at 160-170°C for 45-50 minutes.

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  • Servings: 10

    PREPARATION:

    • 1

      Remove tendons from the thighs and run the meat through a meatgrinder along with the fat. Trim away the crusts on the bread slices and dice them. Soak them in cream for 10 minutes.

    • 2

      Mix the meat with salt, pepper, garlic, egg and finally the bread and cream (which should have a porridge-like consistency).

    • 3

      Chop the mushrooms and chestnuts coarsely and mix them well with the thyme. Taste-test the ground thighs raw or fry a little piece for tasting.

    • 4

      Slice the pheasant breasts lengthwise three times. Grease a paté mold liberally with butter, line it with baking paper and consecutively fill it with the ground thighs and breast slices – with the ground thighs on the top layer. Bake the paté in a water bath in oven at 160-170°C for 45-50 minutes.

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