• olive oil
  • salt and pepper
  • 4-6 MacFarlane pheasant breasts
  • 1/4 cup dry sherry
  • garden lettuce, trimmed and cleaned
  • raspberries


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • optional add-ins: fresh black pepper; pinch of salt; 1/4 teaspoon Dijon mustard; a small spoonful of mayo, sour cream, greek yogurt, or cream; a small pinch of sugar; chopped herbs (fresh or dried)
Salad Directions:

Heat olive oil in a large saucepan over medium high heat. Season pheasant with salt and
pepper. Place pheasant in hot oil, cover, and cook until cooked through, turning once midway in
cooking (about 6-8 minutes total). Uncover and pour sherry over pheasant in hot pan; most of it
should bubble away, leaving a bit of sauce. Remove from heat, slice pheasant and set aside.
Assemble salads of lettuce, pheasant and raspberries, drizzled with vinaigrette.

Salad Dressing – Vinaigrette

Have a little jar and some oil and vinegar on hand? Then you have instant salad dressing, my
friend. Actually, this is a vinaigrette, but let’s forgo the tiny naming details, shall we? And please
experiment with different quantities and types of oils and vinegars – walnut oil takes this simple
dressing into another dimension.

Vinaigrette Directions:

Add everything to a small jar, tighten the lid, and shake until mixed thoroughly.

Reprinted with permission from Rhubarb & Venison Blogspot. Beth S.

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.