Janesville, Wisconsin, May 29, 2013—MacFarlane Pheasants quality pheasant products are created with foodservice operators in mind. Mark Purdy, Chef de Cuisine at Alizé at The Top of the Palms Casino Resort in Las Vegas, is one of the many talented chefs around the country featuring MacFarlane Pheasant on menus whatever the season. His recipe for Pheasant Breast with Poached Egg, Confit, Foie Gras Sausage and Pheasant Jus calls for a variety of pheasant products and demonstrates the versatility of this lean protein.
MacFarlane Pheasants are all-natural third party-certified. They are fed all-natural grains with no antibiotics or animal by-products. For Chef Purdy’s dish, the pheasant breast is pan-roasted, the sausage is made with pheasant thighs and the pheasant jus is made with roasted pheasant bones. Pheasant confit is made with pheasant legs and when the dish is served, the pheasant jus is poured tableside by servers. Soft-poached pheasant eggs are placed within the sauce so that customers can mix the egg into the pheasant jus to thicken it.
“Our objective in putting pheasant on the menu is to demonstrate it is a year-round protein and to maximize the utility of pheasant,” says Purdy. “This is an excellent product, and is aligned with our objective: to find the highest quality products that are not mass-produced.” His recipes for Pheasant, Foie Gras and Truffle Sausage and Pheasant Jus are ideal for fall menus and can be found at www.pheasantfordinner.com.
MacFarlane Pheasants meet the needs of chefs and caterers with many product options, ranging from Whole Pheasant and Boneless Pheasant Breast to Pheasant Airline Breast, and Breast Meat Strips—all delivered from a family farm with its own packaging facility. The latest addition to the product line is Fully Cooked Pheasant Breast, offering convenience for catering operations. MacFarlane Pheasants are raised on a farm that has been family-owned and operated since1929, and they are humanely handled, free-roaming in spacious barns.
MacFarlane Pheasant products lend themselves to a variety of seasonal menu applications. Last spring, Chef Purdy’s menu for a wine-and-pheasant event ($135 per person) featured Pheasant Egg en cocotte with Osetra Caviar and Brioche, White Crane Field Greens and Herbs with Smoked Pheasant, Open Ravioli with Braised Pheasant Legs and Wild Ramps and Pan-Seared Baby Pheasant Breast with sautéed Foie Gras. He offered wine pairings for each pheasant course, including Torrontes, Viognier, Pinot Noir and Malbec.
Visit the MacFarlane Pheasants at www.pheasantfordinner.com for pheasant recipes, product details, nutrition information and hearty ideas for fall menus.
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.