MacFarlane Pheasant Breast Stuffed with sweet corn and wild mushroom ragout
Caramelized Pear and Brandy sauce

Yield: 6 portions

Ingredients:

*6 pieces MacFarlane Pheasant breast
*12 oz clarified butter
*12 oz Sweet corn and mushroom ragout
*12 oz Caramelized pear and Calvados sauce

Procedure:

Fabricate pheasant breasts removing all of the skin but leaving
cleaned wing bone attached. Carefully insert a boning knife
horizontally into to sternum side of the breast and make a pocket.
Stuff the breast with approximately 2 ounces of mushroom
ragout, sear the skin side of the breast in the hot clarified butter,
remove and place on a sheet pan and bake in a 375 degree
convection oven until an internal temperature of 165 degrees is
reached.

Serve immediately with caramelized per sauce
Sweet corn and wild mushroom ragout Yield: 1 pound

Ingredients:

*1 tsp Olive oil
* 1/4 lb pancetta or regular bacon, small dice
* 1 med shallot, minced
*1 lb mixed wild mushrooms, such as shiitake, oyster, chanterelles, etc. stemmed and thinly sliced
*1/4 cup Marsala wine
*1/2 cup Oven roasted corn kernels
*1 cup Heavy cream
*1/4 tsp Fresh Thyme
* to taste - Salt and freshly ground black pepper

Procedure:

Render the pancetta in the olive oil until crisp; add the shallots and sauté until translucent.Add the mushrooms and cook until tender, deglaze with the Marsala wine and reduce until almost dry. Add the corn, cream and thyme, then reduce by one half the volume. Adjust the seasonings and chill.