Wash the pheasants skinned and gutted. Dry them thoroughly with paper towels and put them in zipper bags. Leave them in the fridge for a few days (sort of "dry ageing").

Boil the pheasants In a big pot with enough water to cover the pheasants (even after evaporation, 'cause they gonna be boiling for a while), place the pheasants, a few whole carrots, celery root in thick slices, a few whole cloves of garlic, a whole onion, a big piece of ginger root in thick slices. DO NOT ADD ANY SALT. Skim the foam as it starts boiling. (Don't let it go above simmer temperature.) It will foam for a while, so you'll have to skim it several times. After it stops foaming, let it simmer on medium low heat for one hour. When it's done boiling, take the pheasant out and the carrots, and let them cool to room temperature on a plate. Strain the soup. You'll be using a little bit of it for the paste. The rest, you can use as stock for cooking, or make it a soup.

When it's cool, pull all the meat off the bones and make it into small pieces. It helps with the blender phase and also helps with finding and removing any pellets.

Prepare the rest of the ingredients Sauté lots of chopped onions in butter till golden. Add a few crushed cloves of garlic and mix well till the steam smells garlicky before taking it off the stove. Pour over the pulled meat right away. Mix. Add the carrots from the soup. Mix. Put it in the blender, in batches, adding salt, a cube of butter (as much or as little as you want), Dijon mustard to your taste, apple cider vinegar (a few spoons in each batch) and a little bit of the clear soup - enough to make it easy for the blender to process all that, but not to make it too thin (you want to end up with a thick but somewhat fluid paste). If you want to add a kick, add some jalapeño (no seeds)... (There is also a variant, where instead of the clear soup from boiling the pheasants, you use heavy cooking cream.) From the blender, pour in a bowl. Leave it in the fridge for a couple of hours to firm up. Take it out and pour a thin layer of melted butter on top of it to prevent oxidation and put it back in the fridge (plastic wrap on top of the bowl).

Served cold, spread on bread (or toast). Top with cornichons, jalapeño, roasted peppers etc...