Pheasant Recipes Round Out Your Mediterranean Bistro Fare > Pheasant For Dinner

Janesville, Wisconsin, March 18, 2013—The fast-casual dining trend continues to spiral upward, with elevated artisan meats gaining new popularity. Some things don’t change though—including America’s fondness for Mediterranean bistro fare. That’s why MacFarlane Pheasant is an ideal foodservice choice, updating and simplifying the preparation of rustic Italian and country French specialties.

Bistro recipes from MacFarlane Pheasants feature fresh, high-quality ingredients that appeal to foodservice operators and patrons alike. The line of MacFarlane Pheasant products create easy-to-prepare sophisticated bistro fare with a twist on traditional favorites. Customers appreciate menu offerings such as Sicilian Gnocchi with Slow-Roasted Pheasant Sauce, Barbecue Pheasant and Gouda Pizza, and French Pheasant Salad. Discover how the universal appeal of Mediterranean cuisine can be complemented by pheasant products from MacFarlane Pheasant.

Sicilian Gnocchi with Slow-Roasted Pheasant Sauce from Chef Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, MO, starts with a classic recipe for ricotta gnocchi. His slow-roasted pheasant sauce combines MacFarlane Pheasant Breast and pancetta or bacon. The sauce incorporates finely minced carrots, celery and onion as well as pureed Italian tomatoes, milk, butter, olive oil and Chianti. The sauce is seasoned with fresh rosemary, salt and red pepper flakes.

Barbecue Pheasant and Gouda Pizza, featuring skinless, boneless Pheasant Breast Halves, adds a new note to a familiar favorite. The pheasant is cooked and cubed, then combined with other pizza toppings, including smoked Gouda cheese, red onion, pepperoncini peppers, chopped fresh cilantro and spicy barbecue sauce.

Baked Parmesan Pheasant is made with MacFarlane Pheasant cut into serving-sized pieces, then dipped into melted butter and rolled in a mixture of crushed seasoned stuffing mix, grated Parmesan cheese and finely chopped fresh parsley.

French Pheasant Salad starts with Boneless MacFarlane Pheasant Breasts seasoned with herbes de Provence, garlic powder, freshly ground black pepper before grilling. Other salad ingredients include mascarpone cheese, blue cheese, chopped walnuts, chopped dried cranberries and halved green grapes.      

With its many product options, MacFarlane Pheasant meets the needs of caterers as well as commercial and noncommercial foodservice operators.  The pheasant products are delivered from a family farm with its own packaging facility. Choices range from Whole Pheasant and Boneless Pheasant Breast to Split Pheasant Airline Breast, and Breast Meat Strips. Fully Cooked Pheasant Breast, the newest addition to the product line, offers convenience for catering operations.

In fact, MacFarlane’s quality pheasant products have been created with foodservice operators and discriminating customers in mind. MacFarlane Pheasants are All-Natural third party-certified—they’re fed all-natural grains, with no antibiotics, hormones or animal by-products. The pheasants are raised on a farm that has been family-owned and operated since 1929, and they are humanely handled, free-roaming in spacious barns.

Visit the MacFarlane Pheasant website at for these recipes, product details, nutrition information and other bistro menu ideas, such as Pheasant Salad with Fennel and Roast Pheasant with Pancetta, White Wine and Rosemary.



As the largest pheasant farm in North America, MacFarlane Pheasants of Janesville, Wis., knows pheasants. Thanks to two generations of expertise at honing the raising of pheasant —and having complete control of the process from pasture to plate—MacFarlane Pheasants offer unmatched quality. This protein- rich power food is packed with superior nutrition, and is conveniently available year round. MacFarlane Pheasants brings elegant cuisine to your menu, with the exquisite flavor nature intended.

Recipe: Sicilian Gnocchi & Slow  Roasted Pheasant Sauce

Chef Jasper J. Mirabile Jr.  

Jasper's Ristorante  

1201 W. 103rd. St.  
KC, MO 64114  


Slow Roasted Pheasant Sauce  
3 tablespoons butter  
1 tablespoons  olive oil  
2 MacFarlane Pheasant Breast  
1/2 cup minced pancetta or bacon  
2/3 cup carrot (finely minced)  
2/3 cup celery Stalk (finely minced)  
1/2 cup onion (finely minced)  
4 cups Italian tomatoes (Pureed on blender)  
1/4 cup whole milk  
1/2 cup chianti  
3-4 fresh rosemary springs  
Salt and red pepper flakes (to taste)  

Add butter and olive oil to a large sauce pot. Add pancetta along with all vegetables. Cook slowly. Add pheasant breast pan and reduce pan with wine.  Add tomato sauce, rosemary, salt and red pepper flakes. Cook on medium heat for 45 minutes. Remove pheasant from pan and shred meat. Return meat to sauce. Finish with milk, stir and serve over gnocchi recipe below.  

Ricotta Gnocchi  

1 pound ricotta cheese  
1 egg  
2 tablespoons grated Romano cheese  
2 tablespoons all-purpose flour  
Sea salt to taste  

In a large mixing bowl, mix the ricotta, egg, Romano, and flour with a spoon. Do not beat or whip. The dough is ready when it no longer sticks to the sides of the bowl (sticky, but solid is ok). Add more flour if needed.  

Sprinkle the surface of a pastry board with flour. Using one-quarter of the dough, roll out into a rope about 3/4 inch thick. Working quickly, while the dough is still warm, use a knife to cut off 1/2-inch pieces. Repeat until you have used all the dough. Place the gnocchi on a tray, leaving a space between pieces to prevent them from sticking together.  

Bring a large pot of water to a boil, add salt, and drop the gnocchi into the boiling water. Adjust the heat to keep the water at a simmer.  

The gnocchi are done when they float to the top and are slightly firm to the touch, 3 to 4 minutes. Remove with a slotted spoon.  

Chef Notes: The gnocchi recipe is old school classic. So delicious.  

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