• 3 tablespoons unsalted butter, divided
  • 1/2 cups onions, minced
  • 1/2 cups carrots, chopped
  • 1/2 cups celery, chopped
  • 2 MacFarlane pheasant breasts
  • 1 cup mushrooms, chopped
  • 2 tablespoons brandy
  • 3/4 tablespoon flour
  • 2 cups whole milk
  • 1 cups Yukon Gold potatoes, diced and cooked
  • sea salt & pepper to taste
  • fresh tarragon to taste
  • garnish with chopped chives

In a large sauté pan, add 2 tablespoons of butter and melt. Add onions, carrots and celery to the pan, sauté until onions are translucent. Add pheasant breasts and heat through about 2 – 3 minutes. Remove pheasant from pan and cut into bite-size pieces. In sauté pan, add remaining butter and mushrooms, sauté for 3 minutes. Next, add brandy and heat until warm. Add flour and stir until a paste is formed. Add milk and stir. Bring to a simmer to thicken. Add potatoes and pheasant, mix well. Season with salt, pepper and tarragon. Spoon into shot glasses or ramekins. Bake at 350˚ F for 7-10 minutes. Remove from oven. Garnish with chives, serve.

Yield: 5 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

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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.