Pheasant or Partridge Pie.

Stew 1 pheasant or 4 partridges on 10 to 12 dkg of fresh butter, 1 sliced onion, a little bit of chopped root vegetables and salt until juicy. Next, put them on a clean carving board, cut them into 2 halves, separate the meat from the breast bones and from the hind quarters the little legs. The bones are pounded in a mortar, sautéed in butter and boiled down to a broth, which is then mixed with the gravy.

The meat is cut into nice pieces. The scraps and a quarter of a kilo of venison or. The waste and a quarter of a kilo of roasted venison or deer meat and 12 dkg of bacon are run through a meat machine two or three times, 10 dkg of fresh butter is well churned with 3 to 4 whole eggs, mixed with 4 pieces of cleaned anchovies, a little lemon peel, both very finely weighed, salt, salt, various pâté spices and the well-cooked gravy are mixed with the ground meat, everything is well seasoned, and it is poured into the buttered jars, but in such a way that the pieces of meat are placed in the middle and are completely covered with the pâté mixture. Put a piece of butter on top and sterilize at 100°C for 90 minutes.

all : home preserves, from Mrs. Emilie Lösel,

Our tip: use a bacon with a strong taste – this way you will give this dish a special touch!

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