About the Recipe
6-8 Boneless MacFarlane Pheasant Breasts
Herbs de Provence
Fresh ground black pepper
1 lb. Crave Brothers Farmstead Classics Mascarpone Cheese at room temperature
12 oz. Carr Valley Billy Blue cheese, crumbled
1 c. roughly chopped walnuts
2 c. Wisconsin sweetened dried cranberries
1 T. minced garlic
1 t. seasoned salt
2 c. green grapes, halved
Light the charcoal or gas grill; bring to medium high temperature. Lay out MacFarlane Pheasant Breasts on platter; liberally apply Herbs de Provence, garlic powder and black pepper; allowing to rest for about 10 minutes before grilling.
Once grilled, cool breast meat, remove and discard the skin and roughly chop. In a large mixing bowl, combine remaining ingredients except grapes. Add cooled pheasant and mix thoroughly. Taste to test spices and adjust if needed. Just prior to serving, fold in grapes.
This mixture can be served in phyllo cups without grapes as an appetizer.