Chef Troy Cox

The Armory

Janesville, WI

Introducing MacFarlane Pheasants chef of the month, Chef Troy Cox, the Executive Chef at the Janesville Armory.

Chef Troy has always been inspired to provide for the people he cares about, and food may very well be the most important thing that people need (in his opinion). Cooking has always been a passion of his and he would say his parents allowing him to cook food on the grill at a young age sparked his interest in cooking. Also, having played AAU traveling baseball and basketball, he was allowed the opportunity to eat out at a number of different establishments from fine dining French restaurant's to family oriented sports pubs across Wisconsin and the Midwest.

At an age where most children were interested in happy-meals and pizza franchises, he was interested in choice cuts of steak and properly cooked pieces of poultry.  Chef Troy attended University of Minnesota where he studied business, and also did a lot of cooking for his roommates and friends. After an internship at a county club in northern Illinois, he opted to attend Blackhawk technical college for the Culinary Arts program. He worked in a number of establishments around Southern Wisconsin in both the Front of the House and the Back of the House, which he thinks is a benefit to him and his staff. Having been on both sides of the restaurant he is able to anticipate what guests want, what servers are going through, how plate portions are expected to look and what the kitchen needs to do in order to execute properly.

Chef Troy has an amazing staff that he is proud to be a part of and is growing every day. He could not do the exciting things that they have done already and plan to do in the future without the Armorys’ General and Assistant Managers Lisa Hall and Rebecca Rosencrans. They have helped a great deal by properly staffing the restaurant and making sure he has everything he needs in order to succeed. His Event Coordinator, Laura Biermann is fantastic, especially at organizing their guests’ ideas and thoughts and conveying them to him so as he can build and price the proper menu for any size and themed event. And with the assistance of all three of them, and his kitchen staff he is able to provide great meals, often times with MacFarlane Pheasants’ pheasant on the menu, for holiday parties, benefits, live entertainment, offsite events and mainly weddings at the Armory. The Armory was recently awarded the Couples Choice Award for 2013-2014 Wedding Event Venues and Food by brides and grooms through Weddingwire.com. They were one of ten venues to receive the award which reaches from Madison to Milwaukee to Lake Geneva and all surrounding areas.  All of this wouldn’t be possible without the help, direction and guidance of the Armory’s owner, Mick Gilbertson, who is just as passionate about food and wine as Chef Troy.

Growing up in Janesville, Chef Troy’s family often times bought frozen pheasant from MacFarlane’s, giving him a taste for the succulent bird and an understanding of its consistency, texture and flavor (his personal favorite is and always will be the Potpie).  He has featured MacFarlane Pheasants’ pheasant in a number of different menus and events at the Armory, such as, his own twist on potpie, a Highland Chardonnay cream pheasant pot pie, as well as, whole roasted pheasants with butternut squash and rum cranberry chutney, and Miso infused roasted pheasant breasts. No matter what the case, he has the pheasant marinate in an oil based marinade for at least a day. The recipe he has used most recently is a Parmesan Pheasant Tender- something that is appealing in most any market and to most any age group.

Parmesan Pheasant Tenders


Pheasant breast marinate in a red wine vinaigrette, fresh rosemary, fresh garlic, and dried herbs marinade.

Then cut each breast into 4 length-wise strips

Press pheasant strips down into predip, panko, dried parsley, dried basil and grated parmesan mixture.

Then take and drop pheasant soybean oil at 350* temperature until browned.

Finish in oven- bake 350* for 5-10 minutes.



People are genuinely excited when I put MacFarlane Pheasant on my menus.  MacFarlane Pheasant is by far the best pheasant I have worked with. First off the birds always look nice, the breasts are always whole and have the skin on opposed to split open and partially skinned. The integrity of the actual meat itself is fantastic, with the proper care, and respect for the bird, there is no way you can mess up a dish served with MacFarlane Pheasants. Rachel and the staff are always a pleasure to work with and Bill MacFarlane is one of a kind, I highly endorse MacFarlane Pheasant and their products.

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