Beer-Carrot emulsion

  • 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

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.


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

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

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

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

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

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

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

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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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.