Beer-Carrot emulsion

Ingredients:
  • 2 carrots, peeled, chopped into . inch pieces
  • 1 can light beer
  • 1 teaspoon coriander
  • Salt and pepper to taste
  • Water to cover
  • 3 tablespoons butter
Directions:

In a small saucepan, add carrots, beer, coriander, salt and pepper. Add enough water to cover up the carrots by about 1 inch, cover. Boil until fork tender. Remove from heat, strain, reserving the liquid. In a blender, add carrots, butter and enough of the resesrved liquid to blend into a thick puree, set aside.

Barley

Ingredients:
  • Remaining liquid from above mixture
  • salt
  • 1/2 cup barley
  • 1 tablespoon whole coriander
  • 1 teaspoon soybean oil
  • 2 tablespoon Italian parsley, chopped
Directions:

To the remaining liquid from carrots, add enough water to measure 1 cup, add to medium saucepan. Bring to a boil, add barley and a pinch of salt; reduce heat, cover. Simmer for 12 minutes or until tender and fluffy. Drain any of the remaining liquid. Add oil and parsley, mix. Keep warm.

Brussels Sprouts

Ingredients:
  • 4 Brussels Sprouts, trimmed, halved or quartered depending on size
  • 3 tablespoon soybean oil
  • salt and pepper
Directions:

In a small bowl, add all ingredients, toss together. Place mixture in a roasting pan, roast at 375 degrees F for 15-20 minutes or until crispy but still tender in the center.

 

Candied Beets

Ingredients:
  • 1 baby golden beet
  • 1 baby red beet
  • 3 tablespoon sugar, divided
  • 2 tablespoon Champagne vinegar
  • Water
  • 2 tablespoon butter, melted
Directions:

In a small saucepan add baby beets, 1 1/2 tablespoons sugar, vinegar and enough water to cover by 1 inch. Simmer for 30-40 minutes or until tender, drain, let cool; peel. In a sheet pan, lined with silicone mat, add beets. Lightly brush with butter and dust with remaining sugar. Place into 375 degrees F oven for 3-5 minutes until sugar caramelizes.

Pheasant breast

Ingredients:
  • 3 tablespoons soybean oil
  • 2 MacFarlane pheasant breast packages, drained, and patted dry
  • 2 tablespoons butter
  • 1/2 can beer
Directions:

In a hot skillet, add oil. Add pheasant, skin side down. Reduce heat to medium-high, cook for 3 minutes. Add butter, flip the breast over, add beer. Cook to internal temperature of 150 degrees F. Remove from heat, let rest for 3-5 minutes before slicing. Slice. On 2 dinner plates, divide food evenly, drizzle with emulsion. Serve immediately.

 

Yield: 2 servings

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour 30 minutes

By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA

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