• 1 pack MacFarlane pheasant boneless breast cut in thin slices (1-1.25 pounds)
  • 1/4 cup flour
  • olive oil


  • 1 1/2 cups chopped onion
  • 2 cloves (or more) garlic
  • 1 cup chopped sweet peppers
  • 4 tablespoons paprika
  • Approximately 1 cup stock (water, V8 juice and chicken bouillon)
  • salt and fresh-ground pepper to taste

Lightly pound the pheasant with a meat hammer. Dredge in flour and lightly fry in olive oil. Toss
slices in big pot. Sauté the chopped onions, garlic and sweet peppers. Mix in the paprika and
sauté it until the red color dulls, but don’t burn it. Add the stock, and season with the salt and
pepper. When this mixture boils, pour it over the meat slices in the big pot. Heat the pot to a low
simmer (meat should reach only about 160 degrees F) and then turn off. Serve over wide egg

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.