• 2 MacFarlane pheasants (About 2.5 lb each)
  • 4 slices bacon in 1/4 inch slices
  • 4 tablespoons butter (can use olive oil)
  • flour for coating
  • 1 onion chopped
  • 3 stalks celery sliced
  • 1/2 – 1 shallot
  • 1/2 bulb thinly sliced fennel
  • 1 ounce porcini mushrooms in 8 ounces hot water, reserve water
  • 8 ounce fresh mushrooms sliced
  • 1/3 cup sliced almonds dry roasted
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 3-4 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • white wine as needed for braising
  • 1 pint cream or half and half
  • 1 cup dry sherry



Remove backbone from pheasant and quarter, pat dry. Cook bacon in Dutch oven until slightly brown, remove bacon and leave the grease. Heat half of butter or oil in Dutch oven. Shake pheasant in bag with flour. Brown (all sides) on medium high heat, takes about 20 minutes. Remove pheasant, add remaining butter, sauté. onion, celery, shallots and fennel until tender. Add mushrooms (regular and porcini) and almonds and continue cooking until tender. Add porcini water, 1/2 cup white wine, salt, pepper, thyme and rosemary. Heat to simmer and then add pheasant. Place in 325 degrees F oven for 2 hours tightly covered. Check liquid level, add white wine if necessary. Remove pheasant, stir in cream or half and half and sherry. Return pheasant to pan, cover and place in 350 degrees F oven until meat falls off the bone (approx.1 hr). Remove pheasant and boil sauce down if necessary.

Serve With: Brown long grain rice

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.