From: Chef/partner Josh McCurrin, Fleming’s Prime Steakhouse and Wine Bar, West Des Moines, IA. Yield: 1 serving.

Marmalade:
2 Tbsp. butter
2⁄3 cup minced shallots
½ cup chopped shiitake mushrooms
2 Tbsp. minced garlic
2 Tbsp. sherry vinegar
1 tsp. gelatin
1 cup chicken broth or stock
to taste, salt and pepper

Broth:
¾ cup chicken stock
1 tsp. chili paste
1 Tbsp. soy sauce
1 tsp. minced fresh ginger
2 Tbsp. edamame, shelled
¼ cup carrots, thinly sliced on
the bias
¼ cup baby bok choy
½ cup cooked soba noodles
½ cup cooked rice noodles

Pheasant:
1 pre-cooked MacFarlane Fully Cooked Pheasant Breast, reheated

For marmalade: In small sauté pan, add butter; melt. Add shallots, mushrooms and garlic; sauté. Deglaze pan with vinegar; set aside. In small dish, according to gelatin package directions, soak gelatin in cold water. In a small saucepan, add broth and bring to a boil. Add gelatin; whip together until gelatin is dissolved. Add mushroom mixture; season with salt and pepper. Refrigerate. Once mixture is set, use as cold garnish or heat and use as a glaze on cooked pheasant. Yields approximately 1½ cups.

In a small saucepan, add chicken stock, chili paste, soy sauce and ginger. Bring to a boil. Reduce to simmer; add edamame, carrots and bok choy. Simmer until tender. Add noodles and heat through; set aside. In a small saucepan, add 2 Tbsp. marmalade; heat until hot and soft. Drizzle over pheasant breast.  

In a serving dish, add broth and vegetables. Top with pheasant breast. Serve immediately.

Photo: MacFarlane Pheasants