• 1/4 cup olive oil
  • 6 ounces MacFarlane Pheasant pieces
  • 1 tablespoon salt
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 onion, large dice
  • 1 carrot, large dice
  • 1 celery stalk, large dice
  • 3 garlic cloves, crushed
  • 1 cup white wine
  • 1 bay leaf, fresh
  • 2 sprigs fresh thyme
  • 2 quarts pheasant stock

In a stock pot, warm the olive oil. When the oil begins to smoke, add the meat trim and allow to caramelize. Add salt and pepper. Add onion, carrot, celery and garlic, and continue to cook until they are tender and lightly caramelized. Deglaze with white wine. Add bay leaf, thyme and the pheasant stock, bring to a boil. Reduce heat and simmer for 1 hour. Strain, reserve until serving.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour

By: Mark Purdy

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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.