By Great Caterers of Iowa

  • 1 tablespoon butter
  • 1/2 cup finely chopped button or
  • baby bell mushrooms
  • 1 teaspoon minced shallots
  • 1 tablespoon minced garlic
  • Pinch of fresh chopped basil and garlic chives
  • 1 tablespoon roasted garlic puree
  • 6 ounces cream cheese
  • 2 MacFarlane boneless pheasant breasts
  • pinch of Kosher salt and white pepper
  • 4 ounces heavy cream

Preheat oven 300 degrees F. In a small saucepan, add butter, mushrooms, shallots, sauté. Add garlic and fresh herbs, mix. Remove from heat, add garlic puree and cream cheese, mix until combined. Season to taste. Make a slit in the meaty portion of the breast. Pipe mushroom mixture into the slit until plump. On a baking sheet pan, place the pheasant. Put in oven, heat until internal temperature 160 degrees F. In a small saucepan, over medium heat, add the remaining mushroom mixture and cream, mix together. Reduce to desired consistency. Pour sauce over pheasant. Serve immediately.

Yield: 2 servings

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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.