How to make pigeon pate

Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.

How to make pigeon pate

By Mike Robinson of The Field

Monday, 23 February 2009

Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate

I love the birds – they are just so available. Someone is always out
shooting them and they are often on sale at the butcher’s. This dish is
perfect for a romantic picnic or a rustic bread-and-wine lunch. It is
old-school pigeon pâté, quite fine in texture and utterly delicious.
It’s an easy one (which makes it a good one in my book), and something
that can be knocked up in a jiffy.

Pigeon pâté
Serves 12

Butter to fry with
10 pigeon breasts
12 fresh sage leaves, chopped
200g (7oz) chicken livers
A splash of sherry vinegar
1 tbsp cognac
Salt and pepper
200g (7oz) melted butter
100ml (4fl oz) double cream
Melted butter for topping
Heat the butter in a pan until it foams. Throw in the pigeon breasts
with the sage, allowing them to cook gently for about two minutes per
side, then take them out to rest. Place the chicken livers in the pan
and cook for three minutes, adding more butter if necessary. Now pour
the sherry vinegar and cognac into the pan. Season. Chop the pigeon
breasts up a little and pour the lot into a food processor. Whizz until
the mix is really fine, then add the melted butter in a steady stream
(if it looks like it is going to split, stop). Now pour in the cream
and stop whizzing. Taste for seasoning and pour into a serving dish.
Cover with more melted butter and chill for a day. Serve with toast and
home-made piccalilli.

Pigeon shooting: a masterclass

Pigeon in spring