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Summer Sandwich Recipes Cannot Be Beat

Tis the season to make a meal from sandwiches after a fun day away from home enjoying this beautiful summer weather. MacFarlane Pheasants’ free recipe book includes both of these pheasant lover’s recipes. The first recipe is a traditional sandwich and the fajitas are less traditional, but oh so delicious. In addition to being so tasty, one half of a cooked pheasant breast is only 242 calories and has 44.35 grams of protein. The fat contact is 5.92 grams, and the pheasant breast contains 5% of the recommended allowance of vitamin A and 18% of the recommended allowance of vitamin C. If you are watching your carbs, there are 0 carbs in skinless pheasant. Enjoy these nutritious and scrumptious pheasant treats and please download our cookbook for more pheasant recipes.

Pheasant Sandwiches


Ingredients:

3-cups cooked pheasant chopped fine
2-hard cooked eggs-chopped fine
2-carrots grated
1/2-medium onion finely chopped
1/2-cup finely chopped celery
2-tsp sweet pickle relish
Salt and Pepper
Mayonnaise or salad dressing to blend nicely

Mix all the ingredients together. Add dressing to taste, chill. Spread on your favorite sandwich bread.

 

Pheasant Fajita


Ingredients:

2 pheasant breasts (sliced into strips)
1 yellow onion (sliced into strips)
3 bell peppers (red, yellow, green)
10 mushrooms (sliced)
sour cream
4 green onions (diced)
cilantro
tortillas
olive oil
peanut oil

Directions :

Place the pheasant strips in a bowl and add salt, dried garlic, and red pepper to taste. Allow the pheasant to rest at least 15 minutes.

Burn the bell peppers over the open flame on the stove until the peppers are totally black on the outside. Place the burned peppers in a paper bag to cool. Allow to cool for at least 15 minutes. Remove the peppers and peel their skins off. (The skins should just fall off the pepper). Slice the peppers into strips.

In separate skillets:
sauté the sliced yellow onions until just barely brown
sauté the mushrooms with a pad of butter until golden
sauté the peppers with a little olive oil
in a wrought iron skillet, heat 2 tablespoons of peanut oil until hot. Slowly place a few of the strips of pheasant into the hot pan. Sear the pheasant on both sides and remove to a separate dish.
Continue with as many batches as it takes to cook all of the pheasant.

Place the tortillas, one at a time over an open flame on the stove. Slightly char each side and place between towels to keep warm.

Serve the pheasant, yellow onions, green onions, mushrooms, peppers, tortillas, sour cream in separate bowls.

Each person makes their own fajitas.