Chef Alexander Glass

The Wisconsin Room

American Club Resort

Kohler, WI

MacFarlane Pheasants is proud to announce Chef Alexander Glass of The Wisconsin Room at the 5 star 5 diamond American Club resort in Kohler as January's Chef of the Month. Chef Glass' passion for the culinary world was inspired by being able to create art that is pleasing to all senses.


The Wisconsin Room is a Local Farm to table restaurant making it convenient to cook MacFarlane products. "We try to feature the best food the state has to offer and use only products that meet our 5 star quality standards."says Chef Alexander Glass. "We do our best to use the whole animal and let nothing go to waste. We confit the legs and bones turned into a delicious roasted pheasant jus."


Chef Glass is currently using pheasant on their 3 farm to table tasting menu. His favorite pheasant dish is Pancetta Wrapped Pheasant with wetherby farm cranberry and wild rice bread pudding, baby turnips, haricot verts,charred carrot puree, roasted apple sherry jus. He says Break down the pheasant by removing the legs and breast. Confit the legs in duck fat and pick the meat. Roast the bones and make a stock. Strain the stock and reduce to make the pheasant jus. Thin Slice the Pancetta lengthwise and shingle two pieces. Remove Skin and butterfly Pheasant breast and season with black pepper & thyme. Stuff with confit and roll the pheasant with the pancetta to make a roulade. Sear the pheasant on all sides then place in the oven.


For the Cranberry Wild Rice Bread Pudding; mix heavy cream, eggs, wild rice, cranberry, sage, sautéed minced shallots and cloves, salt and pepper all together and put inside the croissants. Pan Spray your cooking vesse and cook in a hot water bath covered for 300 degrees for 45minutes. To make the Charred Carrot Puree; Peel the carrots removing a bit off both ends.Char them on the grill until nice grill marks are on all sides of the carrot. Simmer the carrot in enough water to cover until the carrot is tender. Remove the carrot form the water and puree in the vita prep until smooth. Add some of the cooking liquid back if needed. Season with champagne vinegar, salt and pepper. Pass through a fine mesh strainer.


Chef Alexander Glass went to Charleston, South Carolina to earn a degree at Johnson & Whales Culinary. He has worked throughout the United States in Casual and 4 star 4 diamond Fine Dining hotels, including: Charleston Place Hotel, Cincinnatian Hotel, and The Inn on Biltmore Estate.

Learn more about Chef Glass and his work at at www.americanclubresort.com/restaurants/dining chef bios.html

Enjoy a Pheasant Recipe from Chef Glass.

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