Paté Pheasant with Chanterelles and Hazelnuts

Michel Catusse

95g jar 3.30 €
34.74 € / kg
Add to basket

The pheasant meat to taste pronounced, associated with chanterelles and hazelnuts

The preparation of the Maison Catusse are based on its strong local presence in the province of Quercy, in the South West of France. The products are processed in the respect for tradition and contain no preservatives or dyes.

Pheasant has a firm and tasty flesh, its taste is particularly appreciated. It is here associated with mushrooms, very tasty fungus and perfect for meeting the meats. Hazelnuts have finally been added, their taste grilled and crispy dry perfectly contrast the fruit comes together.

Serve with baguette slices as an aperitif or accompanied by a green salad.

Composition :
Pork belly, throat, pork shoulder, lean meat pheasant 30%, lean chicken liver, mushrooms 3%, 3% hazelnuts, dry white wine, shallots, eggs, salt, pepper, sugar, thyme, marjoram.
With this product, we recommend :
Foie gras GA BESSE - Terrines: Venison/Prune, Goose/Monbazillac wine, Duck/Orange
Foie gras GA BESSE
3 X 100g
7.95 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleine
Customers who bought this product also bought :
Glosek Gourmet - Chocolate and Pear Charlotte with Pear Brandy
Glosek Gourmet
140g Jar
4.95 €
Etoile pleineEtoile pleineEtoile videEtoile videEtoile vide
La pointe de Penmarc'h - Tuna Ravioli with Scampi Sauce
La pointe de Penmarc'h
From
5.90 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleineEtoile vide
Le Canard du Midi - Duck confit with vegetables
Le Canard du Midi
From
5.90 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleineEtoile vide
Comtesse du Barry - Parmentier Duck
Comtesse du Barry
310g Jar
7.50 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleine

Reviews about : Paté Pheasant with Chanterelles and Hazelnuts

There is no reviews about the product yet Paté Pheasant with Chanterelles and Hazelnuts
Be the first to leave a review

Leave a review

Please describe your experience with this product : taste, texture, how you used it and maybe your favorite recipe or advice.

You must login or register to leave your opinion.

By browsing this website, you accept our privacy policy and the use of cookies. Learn more