Pheasant with Cranberry Gel, Braised Radicchio and Black Cardamom Streusel

Menu Part: 
Cuisine Type: 

Domestically raised pheasant is readily available for food service and makes an interesting alternative to chicken. The birds can be simply roasted and plated or gussied up with sauces and garnishes, as chef Carlisle does in this recipe. He starts by deboning the pheasants and then cooking the meat sous vide for a tender, juicy end result.


3 whole pheasants, deboned
Nonstick cooking spray
3 tsp. salt, divided
1 1/2 tsp. meat glue 
1/2 cup European-style butter
1 tbsp. olive oil
1 1/2 tsp. garlic
1 1/2 tsp. thyme
1 1/2 tsp. rosemary

Cranberry Gel
1 cup dehydrated cranberries
7 oz. cranberry juice
1/2 tsp. xanthan gum

Braised Radicchio
1/4 cup radicchio
2 tbsp. liquid veal demi-glace
2 tsp. salt

Black Cardamom Streusel
3/4 cup European-style butter
1/2 cup brown sugar
1 1/3 cups flour
2 1/2 tsp. salt
1/4 cup cocoa powder 
2 tbsp. + 1 1/2 tsp. black cardamom


  1. Prepare pheasant: Leave skin on first and second bird; remove skin from the third. Place plastic wrap on a quarter sheet tray, spray with nonstick cooking spray. Place first bird skin-side down on tray. Salt the meat side, sprinkle with meat glue. Place skinless pheasant on top. Repeat salt and meat glue. Place last bird, skin side-up, on top of pheasant stack. Wrap plastic wrap around the whole sheet tray, refrigerate; press pheasant for 24 hr.
  2. Remove pheasant from sheet tray, place into a vacuum-sealed bag. Place sealed pheasant in a water bath for 16 hours on 138 F. Remove from water bath, remove bird from bag.
  3. On 9 x 13 in. baking pan, place pheasant stack, skin side down. In small bowl, combine butter, olive oil, garlic, thyme and rosemary; stir to blend. Baste the pheasant stack with butter/oil mixture. Bake at 350° F for 8 to 12 min., until the skins are crispy.
  4. Prepare cranberries gel: In a blender, combine dehydrated cranberries and cranberry juice; mix well. Add xanthan gum; blend for 30 sec. Place the cranberry gel in a serving container or squeeze bottle; set aside.
  5. Prepare radicchio: In a sauté pan, char radicchio; set aside. In a med. skillet, heat demi-glace. Add radicchio, let simmer 5 min. Salt to taste; set aside until ready to plate.
  6. Prepare streusel: Reduce oven temperature to 300° F. In stand mixer with bowl, combine brown sugar, flour, salt and cocoa powder; mix together. Add cold butter; mix until a crumbly consistency is achieved. Add black cardamom, mix. Place mixture on 9 x 13 in. baking pan. Bake 15 to 20 min., or until crunchy. Remove from oven; set aside until ready to serve.
  7. To plate, sprinkle black cardamom streusel on serving dish; place five dots cranberry gel in between streusel. Lay braised radicchio on top of crumble and top off with pheasant. 
Source: Recipe and photo courtesy of MacFarlane Pheasants

More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources