Recipe: Grouse & Cashew Pate

by
posted on October 5, 2019
recipe-grouseandcashewpate_lead.jpg

Walking the rolling hills of South Dakota, I felt a surge of adrenaline rush through my veins, as a prairie chicken exploded from the tall grass. I shouldered my Browning Citori and was able to collect the bird on my second shot. Later in the day, I was fortunate to harvest a sharp-tailed grouse and another chicken as they flew towards a large corn field for the evening feed.

Prairie grouse species often get a bad rap for being strong in flavor. Sharp-tailed grouse, prairie chickens and sage grouse are a few of the species with dark flesh and bold flavor. They make a great pâté that is tender, light and layered with flavor. The spices, chives and cashews blend with the meat to make the ultimate game bird hors d’oeuvre or starter for a meal. I think it makes the perfect midday snack when in the field chasing more grouse. A crusty bread, hearty pickle and some grouse pâté will have you making plans for any birds you have in hand.

When most people hear the word pâté, they immediately think of liver sausage. Pâté is a meat paste usually cooked in a pie or a loaf. The ingredients typically consist of red meat, fat, herbs, spices and sometimes vegetables. The paste can also be made from fish or fowl.

Ingredients
• 6 prairie grouse breasts, sliced thin
• 6 slices thick bacon, diced
• ½ onion chopped
• ¼ cup fresh chives, chopped
• ½ cup raw cashews
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon smoked paprika
• ½ teaspoon dry mustard
• ½ cup breadcrumbs
• ½ cup heavy cream
• 1 egg

Directions
1. Brown the bacon in a Camp Chef cast-iron frying pan, then add the slices of grouse. Cook the grouse on medium heat for 5 minutes and set aside to cool.
2. Place the onions, chives, cashews, salt, pepper, paprika, dry mustard and breadcrumbs in a food processor and pulse to mix. Add the cream and egg, and the grouse mixture to the dry ingredients, and process continuously until smooth.
3. Spoon pâté into a loaf pan and pack lightly. Cover the pan tightly with foil and bake at 350°F for one hour or until well done. Drain and discard excess juices while hot.
4. Place pâté loaf in the refrigerator for 24 hours to set.
5. Plate and serve pâté whole or in slices, with crackers or bread.

For more delicious wild-game recipes, click here.

Latest

Herman Shooting Impulse Mountain Hunter
Herman Shooting Impulse Mountain Hunter

#SundayGunday: Savage Impulse Mountain Hunter

Get a closer look at the Savage Impulse Mountain Hunter, the latest addition to our #SundayGunday series.

Behind the Bullet: 30 Nosler

If you’re a velocity hound, the 30 Nosler is among the fastest .30-caliber cartridges housed in a long-action receiver.

First Look: Davidson's Exclusive Howa Superlite

Davidson’s has introduced its latest Exclusive rifle, produced in conjunction with Legacy Sports International and Howa: a brand-new Superlite.

Recipe: Deep-Fried Game Birds

The most popular bird to eat in America is chicken, and arguably the tastiest way to cook chicken is deep fried. So, why not cook our game birds the same way?

Tag Team: How to Draw a Tag for Western Big-Game Hunting

Drawing the right limited-entry tag paves the way for the hunt of a lifetime, but the application process can be confusing. Using a professional licensing service streamlines the process and increases your odds of success.

QuietKat to Boost Support for Hunter Education

QuietKat Electric Bikes has announced it will be donating products to help raise money for the International Hunter Education Association (IHEA-USA). It joins Federal Ammunition in this support and investment.

Interests



Get the best of American Hunter delivered to your inbox.