For Pheasant:
  • 1 whole MacFarlane pheasant
  • salt and pepper to taste
  • 2 tablespoons vegetable oil

Season pheasant with salt and pepper and sear the bird in a hot pan with 2 tablespoons vegetable oil, turn bird on all sides to sear evenly. Place bird in a 350 degree F oven for about 20 min, to check make a small cut in thigh meat and juices should run out clear not red, let bird rest before cutting. Cut the legs and thigh off and pick the meat from the bones, reserve. Carve the breasts off the bone and reserve.


  • 1 ounce olive oil
  • 1 tablespoon onion, chopped fine
  • 1 tablespoon celery, chopped fine
  • 1/4 teaspoon garlic, minced
  • 2 tablespoons chestnuts, frozen is ok, chopped fine
  • 1 1/2 cups breadcrumbs, course, dried
  • 2 ounces butter, whole
  • 2 cups chicken stock
  • 1 pieces thyme, fresh, picked from stem
  • 1 pieces sage, fresh, chopped
  • 1 teaspoon parsley, chopped
  • salt and pepper to taste

In a small pot heat oil and add onion, celery and garlic and saut. for 5 min on med heat. Add chestnuts, breadcrumbs, butter and chicken stock and cook all together. Finish with picked leg and thigh meat, thyme, sage, parsley and salt and pepper.

To Serve:
  • 2 cups celery chestnut stuffing, see recipe
  • 12 pieces brussel sprouts, boiled in salted water till tender, quartered
  • 2 ounces diced bacon

Spoon the stuffing onto two plates, use a ring mold if you want to make a nice presentation. Slice the pheasant breasts and arrange on top of stuffing. In a hot sauté pan add bacon and cook until crispy, add cooked brussel sprouts, salt and pepper and spoon over pheasant.

Yield: 2 servings

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.