Pheasant and Marinade

  • 1 1/2 pounds MacFarlane boneless skinless pheasant breasts
  • 3/4 cup wholegrain mustard
  • 2 tablespoon hot sauce
  • juice from 1 orange
  • juice from 1 lime
  • 2 tablespoons brown sugar
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons Cilantro, chopped
  • ground black pepper to taste
  • 1 shallot, minced 2 cloves, oven roasted garlic, made into a paste

Blue Cheese Sauce

  • 2 tablespoons clarified butter
  • 1 shallot minced
  • 1 oven roasted garlic clove, minced
  • 1/4 cup dry white wine
  • 2 cup heavy cream
  • 2 cup creamy Wisconsin blue cheese
  • 4 ounce cream cheese fresh oregano to taste
  • salt and pepper to taste

Onion Straws

  • 1/2 onion, sliced thin
  • 3 eggs beaten with 1 tablespoon 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 F is reached. Discard the marinade.


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 1/2 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 F, soak the onion straws in the egg batter, then remove and toss in the

seasoned flour. Shake off any 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.


Yield: 4

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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.