Scott, When you took it out of the pan, I didn’t think it looked that great. So I used your recipe but I placed a thin sliced bacon liner in the pan before I cooked it. It came out tasting great and looked glorious when I presented it at the table! Here in the Boston area of Massachusetts in the United States it is hell to find pheasant, but in the autumn it can be done!
I’m all in !!! I live in northern Saskatchewan Canada and I have been looking for an easy peasy pate .... finally this one jumped up. I’m heading out after lunch to hunt and ruffed grouse and rabbits are everywhere here. I’m most likely going to include the rabbit kidneys too. Thanks bro !!
Oh my dear Scott, the acid trip did it for me. this time .. I just went out . . . I mean...seriously I was laughing for ages (my ass off for bear 10-m).. this is what Scott Rea project is about...fantastic cookery and that special bonus...just absolute special "only you can deliver" ...presentation . . . we love you !!!!!!!
+Scott Rea U got it my friend. Here is Prague connection tribute to you! ;-)))) Respect !!!!!! Just amazing - there is more in it...there will be a Discovery docu soon with s Scott star in it. Mark my word, . . keep going you have it all in front of you....and we all are more then happy to support you; 100 in no time-) "
Oh I wish I had access to game. I will have to suffice with Duck, chicken and belly pork. I'm sure with your recipe its going to taste awesome non the less. Btw, its REALLY nice to recipes for these type of meats that doesn't use dodgy preservatives. Thanks very much. By far the best recipe I have seen on RU-vid and also the easiest.
Very nice. Bit more of a meatloaf really, this looked so good! Just came off a nightshift and sitting here at 0551am with my belly rumbling like crazy lol
scott I'm loving your videos mate , I think we're seeing the real scott now with the brilliant interval lol. It shows a man enjoying what he does and all the hard work is paying off !
I love your show! Thank you! I don't hunt or have ever killed anything but I love your guides. It makes me want to do this. I love that you use pounds too! Hahaha. Keep up the good work mate!
Once again a great video Scott I used to make it my self when I lived in Cirencester but now living in Belize game is very hard to get so I make mostly chicken and ham pate or liver pate any way Scott thanks for the memories
Your enthusiasm for these dishes is just awesome, Scott! I honestly would not try something like this any other time but seeing how its made from end to end and how descriptive you are......I want to jump in both feet and try it! :-D Thanks as always my friend!
This is fantastic! Would love to see this done with wild duck breast...with the weights of each meat given. Keep it up Scott! Been looking for a channel like this, and so glad I found it! There are so many awesome new ideas of cooking and butchering the animals we harvest. BIG thumbs up!
love your channel, funny thing here in the States we call that meatloaf. for us it doesn't really matter what meat we use. pate has to be poultry liver or not pate.
Stunning recipe... and so simple. I know it is all about the "here's how...front row view" but I have to say it's nice to see your face now and not just your hands, Scott....nice puppet interlude by the way :0)
Scott fabulous vid . Next time try lining the pan with thin 2mm or 1/16"shaved smoked ham . mate it is a hole new flavor . Fresh game always go's well with smoked meats .
I am (I hope) adapting this to deer. This year we aren't Grinding any burger from the deer as we have a lot of beef burger and Boar sausage in the freezer already. But there is always that bowl of meat left that is not fit for stew, but too good to waste. I made a few small changes, and we will see if it makes a loaf worth eating. It's in the oven now.
I always get a kick out of the English slang/phrases when you hang with your mates in the videos. "Crackin OK then mate well done then cheers mate good lad OK brother...Man Alive!." Haha. Awesome.
Hi Scott.. Loved the video and will definitely be giving that a go the next time my mate brings me a brace. Just looking at the comments below regarding Christmas etc, I'd love to see a video on roasting a whole goose. I've had nor cooked one but love the fat for roast spuds !!By the way I do appreciate your Facebook likes. TTFN
Looks bloody good. Are you a fan of pork rillettes? Would love to see your take on that at some point. I think it's nicer than a lot of liver based pate. I wish rillettes was available in supermarkets here in the uk but I have never seen it.
Oooh Ahhhh! Man, that looks good.I want to try this with dove breast. Love your channel.I have turned you on to all my friend that hunt and ranch. Thank you. ^_^
To Dizzzy Kipper, Oh, Dove Breast!🤣 Just go the whole nine yards and do Swan!, you pretentious thing. That way you might be able to invite the Queen over! 😸 You could even throw in Tête de Veau, as le plat principal. 😹
thanks for the great video :) I've been looking for a knife like the one you use in the end to slice the pate. Would be great if you could give me some info on the brand/type. cheers and have a good 2016!
I'm ready to substitute the pheasant with goose this weekend, can you please tell me more about the jelly, if that's what it is? I'm not sure? an amazing looking dish? I've plenty of rabbit! also, is goose a good substitute? (I have no pheasant at the moment, but I have to try this recipe!!) thanks so much.
Could someone post the name of the seasoning mix and what's blended? Can't write as fast as Scott talks. I will have to find it online cause they sell that kind of stuff locally. Thanks
I discovered goose liver pate' about 15 years ago and it became illegal in the U.S. within a year. Can you come up with a recipe of something close with the liver?
aahhhhh my list of recipes to try is getting bigger every time I watch one of your videos. You mentioned the pickled beetroot was homemade...something you did? I've only ever had pickled beetroot in chunks or slices.
How To Make A Game Pate. Pâté de campagne. TheScottReaProject ¾ of a pound (340 Grams) of Pheasant ¾ of a pound (340 Grams) of Rabbit 1 Pound (680 Grams) Pork shoulder/Belly 4x Garlic cloves Herbs de province or Dried Mixed Herbs (I can’t get that herb mix in Australia) Port Salt & Pepper
Hey Scott. What's your cleaning or maintenance plan for your cutting board? You cut a lot of meat on it and I've always been told not to put meat on wood but obviously it's called a butcher's block for a reason. Crack an egg of knowledge on me.
+Chris Vanderhoof I use my wooden cutting boards all the time for meat and I just clean them with soap and water when done. Some people will rub salt in them after they are cleaned and I think in addition to drying them out it adds a little more disinfecting in case there's anything left.
+Tex Grebner Outdoors Nothing, it's just that this recipe doesn't traditionally call for it. If anyone loves liver it's Scott, so there is definitely nothing wrong with liver :)
Urgh, IMPERIAL :'( I love your recipes but I do wish they all had metric conversions included though I think your more recent video's do. This is going to take a bit of effort to convert the measures but when I do I will post it for other peoples benefit.
