Chef Sarah Colby

Janesville Country Club

Janesville, WI


It is often difficult to find a chef at a local country club that is educated on creating dishes while using pheasant; however, that isn’t the case in Janesville. We at MacFarlane Pheasants are honored to work with Sarah Colby of the Janesville Country Club as our most recent Chef of the Month.


Sarah’s love for food started while working in a local bakery and deli in 2005. She decided a culinary career was where her future was which led to her graduating with an Associate's Degree from Blackhawk Technology College in Janesville in 2007. After graduation, Sarah worked at a large catering and events company, Best Events Catering, for two and a half years. Over the two and a half years at Best Events, Sarah worked closely with the Executive Chef and decided to become a staple to part of his staff.


With the help of the Executive Chef, Sarah herself became an Executive Chef at the Beloit Country Club in Beloit, WI. Sarah was only 25 years old when she became Executive Chef at the Beloit Country Club and was the first female Executive Chef as well! After five years at the Beloit Club, she came back to her roots in Janesville and took a Sous Chef position at the Janesville Country Club. Sarah was only at the Janesville Club for five months when the Executive Chef position opened, which led to Sarah being hired as the Executive Chef. Once again she was awarded the Executive Chef honor and has been at the Janesville Country Club for over two years now.


Sarah was inspired to cook for a few reasons: her childhood memories helping her mother cook and bake and the first Chef she worked for, Bill Flatt. Bill passed away a few years ago now, and there's not a day Sarah doesn't think about him and what he taught her. Something Sarah tells all the Janesville Country Club employees when they start at the Janesville Country Club is, “there's always something to learn about food.” Bill once told Sarah, "I've been in the business for over 40 years, and I have a ton more to learn."


Below is the recipe for Sarah’s favorite pheasant dish. Sarah loves pheasant because of its versatility. Pheasant and Mushroom soup is the local favorite at the Janesville Country Club, and Sarah hopes you enjoy it as much as her guests do!


The Recipe is:

  • 1T. Minced Garlic
  • 1/2 C. chopped onions
  • 1/4 C. chopped celery
  • 1/4C. chopped carrots
  • 1C. Any type of mushroom you'd like, I prefer morels!
  • 3 strips of bacon - chopped up raw
  • 1/2 gallon of heavy cream
  • 1C. grated parmesan cheese
  • 1-2 C. of Pheasant - I've used breasts, pheasant brats, and pheasant sausage
  • 1 T. lemon juice

In a hot pot, add your bacon, render the fat out, and add garlic, celery, onions, and carrots. Sautee until tender. Add your mushrooms and allow them to cook down for a minute. Add Heavy Cream. Allow this all to come to a simmer then add your meat. Allow your meat to cook all the way through! You might have to add something to tighten your soup. Add a roux - flour and butter OR a slurry (gluten free) of Corn starch and water. Cook for about 20 minutes - stirring constantly! Turn your heat off and add the grated parmesan cheese. Add salt and pepper to taste. Add lemon juice at the end - it helps open up the flavors!


Sarah’s final thoughts about cooking with MacFarlane products: “Well, besides the obvious that it's located right here in Janesville, I just love everything about them! It's so easy to place an order; I've never had any kind of issues with their product! The quality is excellent, and the taste is even better! ”

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