Pheasant Pate

This is a recipe that was given to me by good friends of our family and I found it very fitting for today, which is our pheasant hunting opener up here in North Dakota!  Minnesota and South Dakota will follow in the next couple weeks, so for those of you who are looking for a new full proof way to enjoy your pheasant, keep this recipe handy!

  • Servings: 10-12
  • Difficulty: easy
  • Print

  • 1 lb. cubed pheasant breast and thigh meat
  • 2 tablespoons butter for browning the pheasant
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons butter, softened
  • 2 tablespoons grated red onion (or diced very fine)
  • 1 teaspoon Frank’s Red Hot sauce
  • ½ to 1 teaspoon kosher salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon cracked black pepper


In saute pan over medium heat, cook cubed pheasant, seasoned with the first amounts of salt and pepper, in butter until it is cooked through. Place it in the bowl of your food processor and blend for 30 seconds or until meat is smooth. Add the remaining ingredients and blend until smooth and evenly combined. Chill for several hours. Serve pheasant pate with your favorite crackers. Garnish with chopped red onion or shallot, hard-boiled egg, chives, and parsley.

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