Ingredients (serves 10)

8oz of butter
8oz of pheasant livers, washed and trimmed (use only the best)
2 tablespoons of dry sherry
1 teaspoon of freshly chopped thyme
1 large clove of garlic, crushed
black pepper to taste


Melt 1oz of the butter in a heavy pan, then fry the pheasant livers gently for four or five minutes, stirring frequently. Remove to the blender. Melt a further 5oz of butter in the same pan, then add to the livers in the blender. Rinse out the pan with the sherry, then pour that into the blender. Add the thyme, garlic and the black pepper, and blend until smooth. Put into small pots or ramekins. Melt the remaining 2oz butter, and pour over each pot to seal in the pate. Add a sprig of thyme for decoration. Cover with cling film, and keep refrigerated until serving.