posted on February 12, 2013 12:41
Janesville, Wisconsin, February 11, 2013—With more customers preferring the casual experience of eating at the bar, foodservice operators are on the lookout for signature items that complement their beverage offerings. For example, the National Restaurant Association’s top five “What’s Hot in 2013” drink trends include pairings of food with liquor and cocktails, and MacFarlane Pheasant makes it easy to create bar food signature items. Poultry-loving customers will be ready and willing to step up to the next generation of gastropub fare when you offer bite-sized, fun-to-eat specialties featuring pheasant.
Not only is MacFarlane Pheasant lower in total fat, saturated fat and cholesterol when compared with chicken, domestic turkey or beef, it is also a convenient foodservice ingredient that encourages creativity. Discover how easy it is to offer gastropub fare such as Petit Pheasant Pot Pies served in shot glasses, Pheasant Dunkers and Grilled Pheasant Kabobs on skewers.
Petit Pheasant Pot Pies—created by Chef Jasper J. Mirable Jr. of Jasper’s in Kansas City, MO—start with MacFarlane Pheasant Breasts, combined with mushrooms, Yukon Gold Potatoes, onions, celery and carrots. Flavorings include brandy and tarragon. Serve these mini pot pies in shot glasses, topped with petit biscuits and garnished with chives.
Pheasant Dunkers are the essence of simplicity. They’re made with MacFarlane Pheasant Breast Strips, cut in half or in thirds. The pheasant meat is dipped in a seasoned egg and breadcrumb mixture, then fried for two to three minutes until deep golden brown. Offer Pheasant Dunkers with signature dipping sauces on the side for a shareable appetizer.
Grilled Pheasant Kabobs will enhance your bar food menu. These grilled specialties feature MacFarlane Pheasant Breast Strips, bacon slices and sliced jalapenos from a jar, served on bamboo skewers. They’re easy to prepare, and easy to customize with the addition of halloumi cheese that can be grilled, or cheese-rich dipping sauces that can be served on the side.
MacFarlane offers a line of products—consistent, convenient and high quality—to meet the needs of caterers as well as commercial and noncommercial foodservice operators. MacFarlane Pheasants are delivered from a family farm with its own packaging facility. Products range from whole pheasant and boneless pheasant breast to pheasant breast split with wing-bone drumsticks and breast meat strips. Fully cooked pheasant breast is the newest addition to the product line.
MacFarlane’s quality pheasant products have been created with foodservice operators in mind. The pheasants are raised on a farm that has been family-owned and operated since 1929, and they are humanely handled, with spacious free-roaming barns. In addition, MacFarlane Pheasants are All-Natural third party-certified—they’re fed all-natural grains, with no antibiotics, hormones or animal by-products.
On the MacFarlane Pheasant website at www.pheasantfordinner.com, you’ll find more beer-friendly and cocktail-friendly recipes such as Pheasant Gnocchi, Pheasant Fajitas, and Pheasant Salad with Fennel.
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.
The Petit Pot Pie is really cool. A new taken on a classic American recipe! I make mine in a small shot glass so customers can see layers. It is great use as a starter to a meal.
Petit Pheasant Pot Pie
3 tablespoons unsalted butter, divided
1/2 cup onions, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 MacFarlane Pheasant Breasts
1 cup mushrooms, chopped
2 tablespoons brandy
3/4 tablespoon flour
2 cups whole milk
1 cup Yukon Gold potatoes, diced and cooked
Sea salt & pepper to taste
Fresh tarragon to taste
Garnish with chopped chives
In a large sauté pan, add 2 tablespoons butter ,melt. Add onions, carrots and celery, sauté until onions are translucent. Add pheasant breast, heat through, about 2 - 3 minutes. Remove pheasant from pan, cut into bite- size pieces. In sauté pan, add remaining butter and mushrooms, toss for 3 minutes. Add brandy, heat. Add flour; stir until a paste is formed. Add milk, stir. Bring to a simmer to thicken. Add potatoes and pheasant, mix well. Season with salt, pepper and tarragon. Spoon into shot glasses or ramekins. Bake at 350˚ F for 7-10 minutes. Remove from oven, top each with petit biscuit. Garnish with chives, serve.
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons vegetable shortening
3/4 cup milk
Preheat oven to 450˚ F. In a mixing bowl, sift flour, salt and baking powder together. Cut-in shortening. Add milk, mix by hand. Mixture should be in crumbles. Turn out on floured surface, kneed. Roll out to 1/2 inch thick, cut into mini biscuits. Place on baking sheet. Bake for 8-10 minutes. Remove from oven, cool.
Chef Jasper's Notes: This is a great pass around appetizer at parties or just a starter when guests arrive. The biscuit recipei s from my Mom and the exact recipe she has used since 1954.
Petit Pheasant PotPie
Chef Jasper J. Mirabile Jr
1201 W. 103rd St.
Kansas City, MO 64114