Pâté is a common french spread that highlights a signature meat and is flavored with different spices. We’re taking this fancy idea back to our home state of South Dakota and dressing up the state bird, the pheasant.
Prep: 15 minutes
Cook: 7 minutes
Makes: 2 cups
1 lb Pheasant, chopped
1 tbsp Butter
1 Garlic Clove, minced
3 tbsp Chipotle Mayonnaise
2 tbsp Lemon Juice
2 Scallions, finely chopped
1 tsp Dry Mustard
Salt and Pepper, to taste
1-2 tsp Hot Pepper Sauce (optional)
1/2 Roasted Red Pepper, chopped (garnish)
In a large skillet over medium high heat add in the butter and chopped pheasant. Cook until pheasant is almost no longer pink, about 6 minutes, then add in the garlic and cook until pheasant is completely cooked through.
Place cooked pheasant/garlic, chipotle mayonnaise, lemon juice, scallions and dry mustard into a food processor and pulse to combine all ingredients. Test the mixture to season with salt, pepper and hot pepper sauce if chosen to use. Pulse again and spoon into a dip serving bowl and serve along side a variety of crackers and/or crostini. Enjoy!
* Add more mayonnaise to make it creamier and if you’d like an extra tang add a little more lemon juice.