Create a Fall Twist on Menu Classics with MacFarlane Fully Cooked Pheasant Breast

Janesville,Wisconsin, July 11, 2012— Entice your restaurant customers with a new fall twist on taste of classic quality—MacFarlane Fully Cooked Pheasant Breast—presented in contemporary recipes for the quintessential feasts and traditions of the fall season. Now, all-natural MacFarlane Fully Cooked Pheasant Breast makes it easy to serve this moist, delicately flavored specialty with a minimum of preparation time.

Step out of traditional turkey menu items and let fully cooked pheasant breasts add a new level of inspiration to fall comfort classics. MacFarlane Pheasant makes it easy for foodservice operators to deliver the rich taste and farm-fresh quality that today’s health conscious diners expect. Start with this moist, delicately flavored specialty meat and let creativity be your guide.

MacFarlane Fully Cooked Pheasant Breast offers menu versatility, ranging from appetizers to entrees. It’s prepared with seasonings that complement its natural flavor and is ready to adapt to your favorite pheasant recipes or new culinary creations.

If you’re looking for fall inspiration, consider a new take on pâté with pheasant pâté from Chef Andrew Newburg of Taste To Go Catering in Des Moines, IA. His eye-catching Pheasant Pâté appetizer is the perfect spreadable complement to artisan breads, gourmet nuts and dried fruits. The Great Caterers of Iowa of Pleasant Hill, IA, created a fall entrée idea featuring all-natural lean MacFarlane Pheasant. Mushroom Duxelle Stuffed Pheasant Breast combines quality ingredients such as Wisconsin-raised pheasant, fresh baby bell mushrooms and cream cheese. The convenience of MacFarlane’s Fully Cooked Pheasant Breast streamlines the preparation of this simply sensational smooth and flavorful dish. MacFarlane Pheasants brings elegant cuisine to your menu with just the exquisite flavor nature intended.

For an electronic media kit, photos or more information about the product line from MacFarlane Pheasants, visit www.pheasantfordinner.com.

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MacFarlane Pheasants, the largest pheasant farm in North America, has been family-owned and operated since 1929. With complete pasture-to-plate oversight, MacFarlane is able to offer a high-quality gourmet product. The pheasants are fed natural grains and handled humanely. MacFarlane Pheasants’ own cutting and packaging facility assures that whole bird, breast meat, smoked pheasant and other quality pheasant products meet the needs of foodservice professionals.

Recipe: Pheasant Pate΄

By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA

Yield: 4servings

Fully Cooked Pheasant Breast.

1MacFarlane fully cooked pheasant breast

1 teaspoon soft butter

1tablespoon chopped onion  
1 teaspoon chopped garlic  
1 ounce cognac  
1 tablespoon chopped parsley and rosemary, mixed  
1/2 teaspoon salt  
dash of pepper  
1/2 teaspoon  mustard  
1 teaspoon mayonnaise

Breads, nuts and dried cranberries to serve with pate΄

Directions: Remove skin and bone from cold breast, put through meat grinder with small to  
medium holes, set aside. In a medium saucepan, add butter, onion and garlic. Sauté until onions are translucent, deglaze with cognac. Reduce mixture to half the volume. In a medium mixing bowl, add onion mixture, pheasant and remaining ingredients, mix until very well blended. Add to a decorative mold or use spoons to make a quenelle. Place covered in a refrigerator for 1-2 hours or until fully set. Serve with breads, nuts and dried cranberries.

 

 

 

 

Recipe: Mushroom Duxelle Stuffed Pheasant Breast

Fully Cooked Pheasant Breast.By-great Caterers of Iowa, Pleasant Hill, IA

Yield:  2 servings

 

1tablespoon butter

½ cup-finely chopped button or baby bell mushrooms

1 teaspoon minced shallots

1tablespoon minced garlic

Pinch of fresh chopped basil and garlic chives

1tablespoon roasted garlic puree

6 ounces-cream cheese

Pinch of-kosher salt and white pepper

4 ounces heavy cream

 

Directions:Preheat oven 300˚ F. In a small saucepan, add butter, mushrooms, shallots, sauté. Add garlic and fresh herbs, mix. Remove from heat; add garlic puree and cream cheese, mix until combined. Season to taste. Make a slit in the meaty portion of the breast. Pipe mushroom mixture into the slit until plump. On a baking sheet pan, place pheasant. Place in oven, heat until internal temperature 160˚ F. In a small saucepan, over medium heat, add the remaining mushroom mixture and cream, mix together. Reduce to desired consistency. Pour sauce over pheasant. Serve immediately.