• 4 MacFarlane pheasant legs or breast meat removed, approximate weight 16 oz.
  • 1/3 pound of bacon
  • 1 tablespoon of dry rubbed sage
  • 1 teaspoon of garlic powder
  • 2 teaspoons of onion powder
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon lightly crushed Fennel or Caraway seeds
  • salt and pepper to taste



Place all ingredients into a food processor and pulse 10-15 times until combined, or chop with a sharp knife. Shape into patties and fry over medium high heat until cooked thoroughly. If you have the time, let the meat rest in the fridge up to 24 hours to intensify the flavor prior to cooking.

Want More


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.