Upscale summer brunches offer patrons what they want—the chance for sociable, out-of-the-ordinary meals that don’t require heating up their own kitchens. To help you round out your brunch menu, MacFarlane Pheasant provides foodservice operators with fresh, high-quality pheasant products that make it easy to create center-of-the-plate specialties with an artisan twist. MacFarlane Pheasant products are delivered from a family farm with its own packaging facility. Choices range from Whole Pheasant and Boneless Pheasant Breast to Pheasant Airline Breast, and Breast Meat Strips.
MacFarlane Pheasant lends itself to a variety of menu applications, including charcuterie specialties and house-made sausages. For an artisan brunch signature, consider the Pheasant, Foie Gras and Truffle Sausage recipe from Mark Purdy, Chef de Cuisine at Alizé at The Palms in Las Vegas. The sausage is served with his simple but elegant recipe for Pheasant Jus.
French-inspired ingredients for the sausage include MacFarlane Pheasants boneless, skinless thigh meat, chopped black truffle and black truffle oil, brandy and foie gras. The sausage also includes pork fat back, riced baked potatoes, garlic, salt, red curing salt, five spice powder, ground black pepper and fresh thyme leaves in natural hog casing.
With its many product options, MacFarlane Pheasants meets the needs of caterers as well as commercial and noncommercial foodservice operators. The latest addition to the product line is Fully Cooked Pheasant Breast, offering convenience for catering operations.
In fact, MacFarlane’s quality pheasant products have been created with foodservice operators and discriminating customers in mind. MacFarlane Pheasants are All-Natural third party-certified. They’re fed all-natural grains, with no antibiotics, hormones or animal by-products. The pheasants are raised on a farm that has been family-owned and operated since 1929, and they are humanely handled, free-roaming in spacious barns.
Visit the MacFarlane Pheasant website at www.pheasantfordinner.com for complete recipes, product details, nutrition information and other ideas for summer brunch 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.
Recipe: Pheasant, Foie Gras and Truffle Sausage
Chef de Cuisine
Alizé at the Palms
4321 W Flamingo Road
Las Vegas, NV 89103
2 pounds MacFarlane Pheasants boneless, skinless thigh meat, partially frozen
½ pound pork fat back, partially frozen
2 pounds baked potato, roasted, peeled, riced and chilled
2 ounce foie gras, seared, chilled, diced
1 tablespoon black truffle, chopped
1 teaspoon black truffle oil
1 garlic clove, smashed and chopped to paste
3 tablespoons salt
1 tablespoon red curing salt
1 tablespoon five spice powder
1 tablespoon ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
1 natural hog casing, one inch in diameter, three feet in length
Place the grinder attachment in the freezer. Chill all the ingredients. Chill a medium size mixing bowl to mix the sausage ingredients. Prepare the sausage casing by attaching one opening of the casing to the end of a water faucet allowing cold water to run through them, and then soak in cold water.
To prepare the pheasant meat and pork fat for grinding, cut pieces small enough to fit into the grinder chute. Arrange them on a flat tray or plate, place in the freezer until partially frozen. When the pheasant meat and pork fat are partially frozen, begin to grind them. Meat should not totally be frozen. This is a critical point, if the meat is not cold enough; it will not process though the grinder properly, yielding a soft texture. In the chilled bowl, add ground meat and remaining ingredients. Gently and thoroughly mix the ingredients together by hand.
In a small skillet over medium heat, add olive oil. Gently sauté a teaspoon of meat mixture until it is fully cooked, taste to ensure the seasoning is correct before stuffing. Adjust as needed. Beware that if some of the flavors seem muted; try adding a pinch of salt before adding more of the specific ingredients. Salt will often bring these flavors forward. Chill the mixture until ready to stuff the casings.
Setup the sausage stuffing apparatus. Slide the rinsed casings over the nozzle on the stuffer. Feed the chilled pheasant mixture into the chute at moderate speed. Carefully control the fill rate of the casing with one hand while the other hand continues to feed the mixture into the chute.
When the casing is stuffed, lay it flat on a work surface. Using the teasing needle, puncture the casing to force air out of the sausage. Repeat this process until no air pockets remain.
Divide the stuffed casings into six equal lengths, about 5 inches. Secure each one by twisting the sausages three to five times. Hang the sausages in a dry but cool environment for at least three full days before cooking. Carefully monitor them as they can dry out. If they are too moist, they will rupture while cooking, if they stay out too long, bacteria will develop. (One day should be sufficient).
When the sausages are dry, cut the links apart and keep refrigerated until ready to prepare. To cook and serve, heat one tablespoon of olive oil in a medium sized skillet over moderate heat. Add the sausages and cook over moderate heat until the sausages are completely brown all the way around. Continue to rotate and cook until they are firm to the touch.
Serve with Pheasant Jus, sautéed seasonal vegetables, and roasted potatoes.
Yield: 6 servings