Recipe - Pheasant Pate

2 Pheasants, dressed
Bacon strips
2 tablespoon Onions, grated
1 Egg, hardcooked
One fourth cup Butter, melted
One fourth cup Sour cream
Salt to taste
Pepper to taste

Preheat oven to 350øF. Sprinkle salt and pepper on outsides of birds. If
they have been skinned, place bacon strips over them. Bake in a covered
roasting pan in One half inch of water for 1 to 1 One half hours. You want the meat
to fall from the bones.

Cool: remove all meat and put through the fine blade of a meat grinder or
use metal blade of food processor to mince finely. Add 1 tablespoon grated
onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and
make it spreadable. Add salt and pepper; mix well and pack in tightly
closed jars and refrigerate or freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini