Janesville, Wisconsin, May 17, 2012— Entice your restaurant customers with a taste of classic quality—MacFarlane Fully Cooked Pheasant Breast—presented in contemporary recipes. With a minimum of preparation time, convenient all-natural MacFarlane Pheasant makes it easy for foodservice operators to deliver the rich taste and farm-fresh quality that today’s diners expect. Start with this moist, delicately flavored specialty and let creativity be your guide.
MacFarlane Fully Cooked Pheasant Breast offers menu versatility, ranging from appetizers to entrees. It’s prepared with seasonings that complement its natural flavor and is ready to adapt to your favorite pheasant recipes or new inspirations. Conveniently packed for foodservice with one case containing twenty packages of two, five ounce servings per package, this natural product provides rich flavor and texture for a variety of menu applications.
If you’re looking for inspiration, consider the new take on classic American pot pies from Chef Jasper J. Mirabile, Jr. of Jasper’s Restaurant in Kansas City, MO. His eye-catching Petit Pheasant Pot Pie appetizer is served in shot glasses so that customers can see the layers. The baked filling is spooned into shot glasses, and then topped with Petit Southern Biscuits made from his mother’s traditional recipe. For the filling, MacFarlane’s Fully Cooked Pheasant Breast is first sautéed with onions, carrots, celery and butter, then shredded into bite-sized pieces. The MacFarlane’s Pheasant pieces and vegetables are then sautéed with mushrooms, butter and brandy. Finally, this mixture is added to a thickened sauce with diced, boiled Yukon Gold potatoes, then seasoned with tarragon, salt and pepper. After the baked filling is placed in shot glasses, each appetizer is topped with a biscuit and sprinkled with fresh chives.
Milwaukee food stylist Jim Rude of Rude on Food has created a rustic entrée idea featuring all-natural lean MacFarlane Pheasant. Grilled Pheasant with Morel Polenta and Roasted Tomato Coulis combines quality ingredients such as Wisconsin-raised pheasant, fresh Wisconsin morel mushrooms and Gorgonzola cheese. The convenience of MacFarlane’s Fully Cooked Pheasant Breast streamlines the preparation of this simply sensational dish.
MacFarlane Pheasants, the largest pheasant farm in North America, has been family-owned and operated since 1929. With complete pasture-to-plate oversight, MacFarlane is able to offer a high-quality gourmet product. The pheasants are fed natural grains and handled humanely. MacFarlane Pheasants’ own cutting and packaging facility assures that whole bird, breast meat, smoked pheasant and other quality pheasant products meet the needs of foodservice professionals.
For more information about the product line from MacFarlane Pheasants and complete recipes for Petit Pheasant Pot Pie and Grilled Pheasant with Morel Polenta and Roasted Tomato Coulis, visit www.pheasantfordinner.com.