MacFarlane Pheasant and Blue Cheese Sliders


Phesant Marinade

1 ½ lb.boneless skinless pheasant breasts
¾ cup wholegrain mustard
2 T hot sauce
Juice from 1 orange
Juice from 1 lime
2 T brown sugar
2 T white balsamic vinegar
2 T Cilantro, chopped
Ground black pepper to taste
1 shallot,minced
2 cloves, oven roasted garlic, made into a paste

Blue Cheese Sauce

2 T clarified butter
1 shallot minced
1 oven roasted garlic clove, minced
¼ cup dry white wine
2 cups heavy cream
2 cups creamy Wisconsin blue cheese
4 oz. cream cheese
Fresh oregano to taste
Salt and pepper to taste

Onion Straws

½ onion,sliced thin
3 eggs beaten with 1 T water
Seasoned all purpose flour
Vegetable oil for frying


8 small slider buns of choice
2 cups mixed baby salad greens


Pheasant: Combine all of the marinade ingredients and whisk them until well combined. Place marinade and pheasant in a sealable bag and allow to marinate for up to 4 hours. Remove the breasts from the marinade and wipe them dry. Grill over medium heat until an internal temperature of 160 degrees is reached.  

Blue cheese sauce:  Sweat the shallots and garlic in the clarified butter until translucent and add the wine. Allow to reduce until the wine is almost evaporated then add the cream and reduce by ½ the volume. Turn the heat down, melt the blue cheese and cream cheese into the sauce and season to taste. Reserve warm.

Onion straws:  Heat the oil to 350 degrees, soak the onion straws in the egg batter, remove and toss in the seasoned flour. Shake off excess flour and drop into the oil. Cook until golden brown, remove and drain on paper towels until service.

Presentation:  Portion the 4 breasts into 8 bun sized pieces. Place one piece onto each bun, drizzle with the rich cheese sauce and top with a small portion of baby greens and onion straws.