Healthful Menu Offerings Start With Light and Luxurious MacFarlane Pheasant

Janesville, Wisconsin, October 2, 2012—With the convenience of MacFarlane Pheasants, you’ll be ready to meet post-holiday customer demands for more healthful fare with flair. Pheasant not only offers a change of pace from chicken and other poultry, it does so with classic simplicity and style. All you need is your own creativity and the menu versatility of light and lean MacFarlane Pheasants to create new better-for-you specialties. When compared with chicken, domestic turkey or beef, pheasant is lower in total fat, saturated fat and cholesterol. As a traditional gourmet ingredient, pheasant can satisfy nutritionally aware patrons while building the buzz about great-tasting entrée salads, light appetizer kabobs, and flavorful stir-fry dishes.

Recipe ideas from MacFarlane Pheasants include the Asian Pheasant Salad, featuring grilled MacFarlane Pheasants Breast Meat Strips. Simply marinate the tender breast meat strips, pan-fry in 2 to 3 Tablespoons of oil, and serve atop lettuce. The dressing—made with brown sugar, soy sauce, sesame and vegetable oils, and rice wine vinegar—complements the rich flavor of pheasant. Finish the salad presentation with toasted sesame seeds, green onions and chow mein noodles before serving.

If you’re looking for light bites to add to your late night, bar food or appetizer menu, consider Pheasant Kabobs. Served on bamboo skewers, these simple-yet-elegant bacon-wrapped kabobs feature MacFarlane Pheasants Breast Meat Strips and sliced jalapeno peppers.

Foodservice operators can choose from a variety of MacFarlane Pheasant products. Included are raw whole pheasants, pheasant breasts and pheasant thighs, as well as fully cooked pheasant breasts. Breast meat strips, ideal for stir-fries, salads and appetizer applications, come 1.25 to 1.50 lb. per package. Whatever your idea for menuing pheasant, MacFarlane Pheasants offers the convenience and consistency you need.

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 your needs. For a selection of healthful recipes featuring pheasant, and product information from MacFarlane Pheasants, visit www.pheasantfordinner.com.

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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: Asian Pheasant Salad

MacFarlane Pheasant Original

Dressing:
2 tablespoons brown sugar
2 teaspoon soy sauce
1 tablespoon sesame or olive oil
1/4 cup vegetable oil
3 tablespoons white or rice vinegar

1 ½ pounds MacFarlane Pheasant breast strips
Garlic powder, salt and pepper to taste
2 tablespoons olive oil
1 head lettuce, shredded
3 green onions, chopped
1 tablespoon toasted sesame seeds
1-5 ounce package chow mein noodles

Dressing
In a small mixing bowl, add all dressing ingredients; mix together. Allow flavors to blend 30 minutes before serving. Pheasant In a medium mixing bowl add pheasant. Sprinkle garlic powder, salt and pepper over both sides of pheasant strips; let stand for 10 to 15 minutes. In a medium fry pan, over medium heat, add olive oil, heat. Add pheasant, cook each side for 5 to 7 minutes. Be careful not to overcook. Remove pheasant from heat; cover to keep moist until serving.

In a medium mixing bowl, add lettuce and onions, mix together. Divide lettuce mixture evenly on 4 dinner plates, top each plate with several strips of pheasant, chow mein noodles and evenly drizzle with dressing. For added flavor, add chopped red cabbage, slivered almonds or mandarin oranges.

Yield: 4 servings

Recipe: Grilled Pheasant Kabobs

MacFarlane Pheasant Original

1 ½ pounds MacFarlane Pheasant breast strips, cut into 36 pieces
1-4 ounce jar sliced jalapeno peppers, not drained, cut into 36 pieces
12 slices bacon, each cut into thirds
6 bamboo skewers, soaked in water

In a medium mixing bowl, add pheasant pieces. Pour the juice from jalapeno peppers over the pheasant, marinate for 20 minutes. Drain the marinade from the pheasant. On a cutting board, place all the pheasant pieces, place a piece of jalapeno pepper on top of each piece of pheasant; wrap with a bacon piece. Slide wraps onto skewers, placing 4 to 6 rolled wraps on each skewer.

Preheat broiler. Place skewers on broiler pan. Position oven rack 6 inches away from the heat source. Broil for 10 minutes, or until bacon is crisply, turn skewer over, broil 10 additional minutes. Remove skewers from oven, plate. Serve immediately.

Yield: 9 servings (4 wraps per serving)