Janesville, Wisconsin, November 1, 2012— MacFarlane Pheasants help you offer robust Valentine’s Day menus with hearty style. MacFarlane’s Pheasant line—including whole pheasant, boneless pheasant breast, pheasant breast split with wing-bone drumsticks, breast meat strips, and fully-cooked pheasant breast—makes it easy to offer customers better-for-you fare with flair.
When it comes to Valentine’s Day brunch and dinner offerings, light and lean MacFarlane Pheasant is an ideal ingredient. Foodservice operators love the convenience of MacFarlane Fully Cooked Pheasant Breast, and restaurant patrons appreciate the chance to indulge in a gourmet food of romance. MacFarlane Pheasants offers tempting recipes such as Pan-Seared Pheasant with Roasted Brussels Sprouts, Barley, Candied Beets and Beer-Carrot Emulsion from Chef Andrew Newberg of Taste to Go Catering in Des Moines, Iowa.
When it comes to featuring pheasant on the menu, MacFarlane Pheasants provides the convenience and consistency you need. It’s the largest pheasant farm in North America, and has been family-owned and operated since 1929. With complete pasture-to-plate oversight, MacFarlane is able to offer a high-quality gourmet product. Its cutting and packaging facility assures that whole bird, breast meat, smoked pheasant and other quality pheasant products meet your needs.
For a selection of romantic Valentine’s Day recipes featuring pheasant, and product information from MacFarlane Pheasants, visit www.pheasantfordinner.com.
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.
Recipe: Pan-Seared Pheasant with Roasted Brussels Sprouts, Barley, Candied Beets and Beer-Carrot Emulsion
By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA
Yield: 2 servings
2 carrots, peeled, chopped into ½ inch pieces
1 can light beer
1 teaspoon coriander
Salt and pepper to taste
Water to cover
3 tablespoons butter
In a small saucepan, add carrots, beer, coriander, salt and pepper. Add enough water to cover up the carrots by about 1 inch, cover. Boil until fork tender. Remove from heat, strain, reserving the liquid. In a blender, add carrots, butter and enough of the reserved liquid to blend into a thick puree, set aside.
Remaining liquid from above mixture
1/2 cup barley
1 tablespoon whole coriander
1 teaspoon soybean oil
2 tablespoons Italian parsley, chopped
To the remaining liquid from carrots, add enough water to measure 1 cup, add to medium saucepan. Bring to a boil, add barley and a pinch of salt; reduce heat, cover. Simmer for 12 minutes or until tender and fluffy. Drain any of the remaining liquid. Add oil and parsley, mix. Keep warm.
4 Brussels Sprouts, trimmed, halved or quartered depending on size
3 tablespoons soybean oil
Salt and pepper
In a small bowl, add all ingredients, toss together. Place mixture in a roasting pan, roast at 375˚ F for 15-20 minutes or until crispy but still tender in the center.
1 baby golden beet
1 baby red beet
3 tablespoons sugar, divided
2 tablespoons Champagne vinegar
2 tablespoons butter, melted
In a small saucepan add baby beets, 1 ½ tablespoons sugar, vinegar and enough water to cover by 1 inch. Simmer for 30-40 minutes or until tender, drain, let cool; peel. In a sheet pan, lined with silicone mat, add beets. Lightly brush with butter and dust with remaining sugar. Place into 375 ˚F. oven for 3-5 minutes until sugar caramelizes.
3 tablespoons soybean oil
2 pheasant breast packages, drained, and patted dry
2 tablespoons butter
1/2 can beer
In a hot skillet, add oil. Add pheasant, skin side down. Reduce heat to medium-high, cook for 3 minutes. Add butter, flip the breast over, add beer. Cook to internal temperature of 150 ˚F. Remove from heat, let rest for 3-5 minutes before slicing. Slice.
On 2 dinner plates, divide food evenly, drizzle with emulsion. Serve immediately.