posted on September 04, 2015 09:25
Our goal at MacFarlane Pheasant Farm is to help you have the best experience using our product. Whether you are raising pheasants, setting up a hunt, or preparing them for a meal, we are your farm to plate headquarters.
Have you tried our pheasant yet? If not, stop by our store and pick up some delicious smoked pheasant, pheasant brats, boneless skinless pheasant, or a whole pheasant. Or, if you’re feeling like taking a walk on the wild side, we have a variety of other game meat for your tasting pleasure, including venison, elk, and rabbit. Our store is located on our main farm: 2821 South Hwy 51, Janesville, WI 53546. If you’re unable to get to our store, our store can come to you at - https://store.pheasantfordinner.com.
Pheasant is healthier for you than chicken, and has a unique flavor. It is firmer in texture, and has little to no fat. While this is a bonus for your body, it sometimes seems like a challenge to cook. You really need to take care not to overcook pheasant. We always use a thermometer to make sure it is cooked to perfection. If you are roasting a whole pheasant, you may want to consider brining your bird; a brine helps lock in moisture, and seasons it quite nicely. You can brine any type of poultry. We brine our poultry at each Thanksgiving, and end up with a deliciously juicy bird. Look below for an easy brine recipe. You can also marinate your pheasant, or add sauces, being careful not to cover up the wonderful pheasant flavor. Pheasant, partridge and quail meat can be used in any of your chicken recipes, as well. You can find fantastic pheasant recipes at our site, and at many other locations on the web. We also have a demonstration on how to cut up a whole pheasant at--https://www.pheasantfordinner.com/consumer/howtocook.aspx
Summer is a great time to grill pheasants. Sear the open side of the breast, then flip over to the skin side. Watch for the juice to start rising to the top, take it off the grill and let it rest so the juices can redistribute.
Pheasant has a lot of mystique behind it. I wish I had a dollar for everyone who asks me if I could make them “pheasant under glass”. This idea makes it seem that pheasant is difficult to prepare. Using our tips, recipes and ideas for preparing and serving our product, you will find that pheasant is fun to prepare, and delicious as well. (No glass required!)
Pheasant Brine Recipe
To brine a whole pheasant you need:
½ c. kosher salt
8 cups of water
2 or 3 bay leaves
(We also use cut up limes, oranges, berries, or other fruits that are in the kitchen at the time).
Put the above ingredients in a large pot and bring to a boil. Dissolve the salt. Take off the burner and allow to cool. Once cool, add your pheasant. If it is not covered with the brine, add more water. Put in the refrigerator for 4 hours. Remove from fridge, pat dry, and put it in a roasting pan. Let the pheasant rest for 30 minutes, or so, while your oven heats to 500°. If your oven doesn’t go that high, 400° is okay. Rub olive oil on your pheasant and season with pepper, and any other seasonings you wish. Roast for 15 minutes. Remove the pheasant and lower the oven to 350°. Once your oven goes down to temperature, return the pheasant for 30-40 more minutes. Using a thermometer, make sure the thigh meat is 155°-165°. It is good for the juices to be slightly pink. Let the pheasant rest for 10-15 minutes while the juices redistribute within the bird.