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