posted on October 10, 2019 09:15
Thanksgiving dinner is around the corner! There isn’t a more delicious main dish than MacFarlane Pheasant. In fact, I had a hard time choosing which recipe from MacFarlane Pheasants’ free cookbook was the most scrumptious choice for a special occasion. Therefore, I have included two of them in this article, Baked Pheasant with Apples and Hazelnuts and Roasted Pheasant with Celery/Chestnut Stuffing. Both can be prepared and baked in a couple of hours, which is an added benefit. The first recipe serves four, but can easily be double or tippled for a larger crowd. The pheasant with celery and chestnuts is a recipe to serve two, but it can also be increased to serve however many people will be joining you for dinner. We have whole pheasants in our retail store in Janesville, Wisconsin but you can also order our pheasant online and receive it beautifully packaged and safely frozen for transport.
Here’s an idea for those of you who may want to send pheasant from our online store to loved ones who can’t join you for Thanksgiving dinner: Send them these recipes along with the pheasant. We also have gift baskets for friends and employees that make beautiful and unique gifts for Thanksgiving or Christmas. Check them out at our Pheasant for Dinner Website!
Baked Pheasant with Apples and Hazelnuts
1 MacFarlane Pheasant 2.5-3 lbs., cut into serving pieces
2 tart apples, peeled and cored (such as Honey Crisp or Granny Smith)
Canola oil, as needed
2 small onions, quartered 3 stalks celery sliced ½ inch wide
1/2 cup pheasant or chicken stock 1 tbsp honey
2 tbsp Worcestershire sauce
2 tbsp toasted hazelnuts - chopped
Salt and pepper to taste
Preheat the oven to 350-degrees F. Heat a medium non-stick skillet, add oil and fry the onions and celery in the pan to brown lightly, spread evenly over the bottom of a 9 x 13- inch casserole. Then, fry the pheasant, turning occasionally until the skin is golden & crispy and place the pheasant on top. Tuck the apple slices in and around the pheasant. Mix the stock, honey and Worcestershire sauce and spoon over pheasant pieces. Sprinkle with nutmeg, salt, pepper, and then cover and bake for 90 minutes or until tender. Sprinkle with nuts and serve. Serves 4.
Cook Time: 1 hour 45 minutes
Roasted Pheasant with Celery/Chestnut Stuffing
1 whole MacFarlane Pheasant
2 cup celery chestnut stuffing, see recipe
12 oz package brussels sprouts, boiled in salted water till tender, quartered
2 oz diced bacon
3 oz chicken stock
2 oz butter
Season pheasant with salt and pepper and sear the bird in a hot pan with a small amount of vegetable oil, turn the bird on all sides to sear evenly. Place the bird in a 350-degree oven for about 20 min. To check, make a small cut in the thigh meat and juices should run out clear, not red. Let the bird rest before cutting. Cut the legs and thigh off and pick the meat from the bones and reserve it. Carve the breasts from the bone and reserve.
1 Tbs onion, chopped fine
1 Tbs celery, chopped fine
2 Tbs chestnuts, frozen is ok, chopped fine
¼ tsp garlic, minced
1 ½ cup bread crumbs, course, dried
2 oz butter, whole
2 cup chicken stock
1 tsp parsley, chopped
1 piece of thyme, fresh, picked from the stem, if possible
1 piece of sage, fresh, chopped, if possible
1 oz olive oil
In a small pot, heat oil and add onion, celery, and garlic and sauté for 5 min on med heat. Add chestnuts, breadcrumbs, butter, and chicken stock and cook it all together. Finish with picked leg and thigh meat, thyme, sage, parsley, and salt and pepper.
To Serve: Spoon the stuffing onto two plates. Use a ring mold if you want to make the presentation better. Slice the pheasant breasts and arrange them on top of the stuffing. In a hot sauté pan add bacon and cook till crispy, Add cooked brussels sprouts. Salt and pepper and spoon over the pheasant.
Yield: 2 servings
Recipe courtesy of Chef Michael McDonald, Chicago IL