Branch out with this year’s seasonal menus to celebrate National Roast Pheasant Day on October 15. As a classic ingredient and a lean protein, pheasant appeals to a broad customer base. MacFarlane Pheasants offers a wide range of recipes—appetizers and small plates, salads, pizzas, and entrees—to satisfy any pheasant-loving customer, not only on National Roast Pheasant Day, but throughout the autumn season. Creative ideas such as Petit Pheasant Pot Pie, a recipe from Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, Missouri, are convenient to make when you start with MacFarlane Fully Cooked Pheasant Breast.

MacFarlane Pheasants offers quality pheasant products to meet the needs of foodservice operators. MacFarlane Pheasants are All-Natural third party-certified, and are fed all-natural grains. Convenient product options include Whole Pheasant and Boneless Pheasant Breasts, Pheasant Airline Breast and Fully Cooked Pheasant Breast that offers quality and convenience for catering operations.

Chef Mirabile’s Petit Pheasant Pot Pie recipe is served in shot glasses and topped with tiny Southern biscuits. MacFarlane Pheasant Breasts are heated through for approximately two to three minutes in a sauté pan with minced onions and chopped carrots and celery. The pheasant is then cut into bite-sized pieces and added to a sauce flavored with butter, mushrooms and brandy, along with diced Yukon Gold potatoes. The creamy, pheasant-rich mixture is spooned into shot glasses, topped with a mini biscuit and garnished with chopped chives.

“This is a new take on a classic American recipe. I make mine in small shot glasses so customers can see layers,” says Mirable.

He adds that these Petit Pheasant Pot Pies make a great pass-around appetizer or starter course.

You’ll find Petit Pheasant Pot Pies and other autumn recipes, as well as product details and nutrition information, on the MacFarlane Pheasant website at



Chef Profiles, Industry News