Pheasant Breast with Orange Sauce
Ingredients: 2 packages MacFarlane split boneless pheasant breast 1 cup
Pheasant Braised with Mortadella and Mustard Greens
Chef Christopher Allen Tanner Ingredients: 1 MacFarlane pheasant split into
Pan-seared Pheasant with Roasted Brussels Sprouts, Barley, Candied Beets, and Beer-Carrot Emulsion
Beer-Carrot emulsion Ingredients: 2 carrots, peeled, chopped into . inch
Pan Roasted Breast of Pheasant with Vanilla and Pears
Recipe courtesy Jimmy Schmidt; The Rattlesnake Club Ingredients: 4 –
Mushroom Duxelle Stuffed Pheasant Breast
By Great Caterers of Iowa Ingredients: 1 tablespoon butter 1/2
Honey Baked Pheasant Breasts
Ingredients: 4 MacFarlane boneless pheasant breasts, approx 4-6 ounces, each
Herb Roasted Pheasant with Wild Rice Stuffing
By Chef Shannon Shaffer, Design Cuisine, Arlington, VA Ingredients:
Grilled Pheasant with Morel Polenta & Roasted Tomato Couli
Ingredients: 3 roma tomatoes, cut in half lengthwise 2 shallots,
Dry Sack Braised Pheasant Thighs, with Caramelized Root Veggie & Crisp Potatoes
Ingredients: 2 ounces olive oil 3 pounds MacFarlane pheasant boneless
Apple and Fig Stuffed Pheasant Breasts
Ingredients: 4 MacFarlane pheasant breasts 4 dried apple rings (diced