Simply Elegant Holiday Recipes Featuring Convenient MacFarlane Pheasant

Janesville, Wisconsin, September 14, 2012—This year, discover how MacFarlane Pheasant holiday recipes for foodservice operations can combine timelessness, tradition and taste—all with a contemporary flair. Pheasant is an image-maker, offering the classic simplicity of gourmet comfort food. This high-quality, unique protein has a long-standing tradition as a celebration food. It has come a long way, however, since it first starred in medieval feasts and evolved into one of yesteryear’s fine dining favorites, Pheasant Under Glass. Today, with MacFarlane Pheasant, you can serve moist, delicately flavored contemporary specialties such as stuffed pheasant and pheasant pate with ease and a minimum of preparation time.

 

Holiday recipes for all-natural MacFarlane Pheasant feature the artisan quality of a classic game meat while offering the convenience, consistency and availability that foodservice operators require. Choose from MacFarlane Whole Pheasant, Boneless Pheasant Breasts and Pheasant Breast Split with Wing-Bone Drumstick. The latest addition to the line, Fully Cooked Pheasant Breast, is ideal for catering needs.
Holiday menu suggestions feature MacFarlane Pheasant chef inspired recipes for foodservice. Pheasant Pate, made with convenient MacFarlane fully cooked pheasant breast, butter, onion, garlic, cognac, chopped fresh parsley and rosemary, mustard, mayonnaise and a dash of salt and pepper. Serve with bread, nuts and dried cranberries.

 

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 recipes and more information about how MacFarlane Pheasants can enrich your holiday menu, visit www.pheasantfordinner.com.

 

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As the largest pheasant farm in North America, MacFarlane Pheasants of Janesville, Wis., knows pheasants with two generations of expertise honing the raising of pheasant — a natural, lean, hearty meat. Having complete control of pheasant from pasture to plate delivers unmatched quality and pure flavor every time. A protein rich power food packed full of superior nutrition is conveniently available year round. MacFarlane Pheasants brings elegant cuisine to your menu with just the exquisite flavor nature intended.

 

Recipe: Pheasant Pate΄
By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA
Yield: 4 servings

1 MacFarlane fully cooked pheasant breast
1 teaspoon soft butter
1 tablespoon 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.