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Looking for a Healthy Alternative to Chicken?

MacFarlane Pheasant highly recommends pheasant for entrees, soups, hors d’oeuvres, tacos, enchiladas or any dish of your own creation. Pheasant has a unique, rich flavor that makes any meal a special occasion!

If you’re looking for ideas, we’ve created a variety of recipes at PheasantForDinner.com that you can download, pin for later, or share with your friends. We even have an entire cookbook you can download for free! If you have a favorite recipe or variation you’d like to share, we’d love to hear from you.

To show you just how healthy your pheasant meals will be, let me share a comparison from SkipthePie.org of the nutritional values between pheasant meat and the more commonly known healthy choice—chicken.

3.5 oz. Pheasant Leg vs. 3.5 oz. Chicken Tender

  • pheasant leg: 134 calories
  • pheasant leg: 1g saturated fat
  • pheasant leg: 80mg cholesterol
  • pheasant leg: 45mg sodium
  • pheasant leg: 22g protein
  • pheasant leg: Vitamin A - 4%, Vitamin C-1%, Calcium: 3%, Iron-10%
  • chicken tender: 263 calories
  • chicken tender: 3g saturated fat
  • chicken leg: 41mg cholesterol
  • chicken leg: 451mg sodium
  • chicken leg: 15g protein
  • chicken leg: Vitamin A-0%, Vitamin C-0%, Calcium-2%, Iron-6%

To get your mouth watering, take a look at this recipe for enchiladas from our free cookbook. It’s so delicious, you might even forget how healthy it is for you—bon appétit!

Pheasant Enchiladas

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

2–3cups diced or chopped cooked pheasant breast
1 can cream of chicken soup
1 pint sour cream (NOT low fat)
1 can chopped green chilies
2 cups shredded cheddar cheese
2 cans enchilada sauce
1 cup shredded cheddar cheese

10 flour tortillas

Mix the first group of ingredients. Pour 1 can of enchilada sauce into bottom of casserole dish- about 9 x 13-inch size. Put the mixed ingredients into tortillas and roll up; place in dish. Pour another can of enchilada sauce over top and sprinkle with the shredded cheese. Cover with foil and bake at 350 degrees for 30–40 min.

Most folks who try this say it’s the best wild game dish they ever had. I also make it with pheasant thighs and legs, but breast is best. Vary the spiciness of the cheese, chilies and enchilada sauce to fit your taste.

FromSioux Falls, South Dakota via Panache Acres

MacFarlane pheasant is sold on-line and at our store located at 2821 US 51, Janesville, WI. Drop us a line or come visit us soon!