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Pheasant.com Blog

Student Chefs Prepare Pheasant Chasseur and Other Delights

MacFarlane Pheasants, Inc sent five employees on December 4, 2018, to attend the Blackhawk Technical School presentation of Pheasant Chasseur and other delightful foods at “The Armory” in Janesville, Wi. In our last article, we gave you the original recipe developed by Chef Joe Wollinger and his students. Today, we want to share our joy in seeing MacFarlane pheasant prepared and served with elegant and delicious sides by this talented group of student chefs, led by Chef Joe. Read More »


Deante Calvin Has Worked at MacFarlane Pheasants for Six Years!

Deante Calvin is one of the most positive employees at MacFarlane Pheasants. He is friendly and kind to everyone he meets.  We are so happy he is an employee with us, and that he’ll be celebrating his 6 year anniversary in May 2018. Bill MacFarlane says that Deante says hello to everyone and he always smiles.  He graduated from Craig High School in 2012 and came to work at MacFarlane’s right after that. Read More »


Learn all About MacFarlane Pheasants’ Retail Store

MacFarlane Pheasants, Inc. is located at 2821 South US HWY 51 in Janesville, Wisconsin. This is where our main farm is located and where our retail store is located. The store is open Monday-Friday from 7:30 a.m.-4:30 p.m. and Saturday 9:00 a.m.-1:00 p.m. We hope you will stop in to see the great foods and gift products we have to offer!  Read More »


MacFarlane Pheasants’ Employees Attended Pheasant Fest and Quail Classic 2018 in South Dakota

Sarah Baker and Sarah Pope represented MacFarlane Pheasants at the 2018 Pheasant Fest and Quail Classic in Sioux Falls, South Dakota February 16-February 18, 2018. This trade show, sponsored by Pheasants Forever is held every year and we make sure we are represented at this event. Read More »


New Chick Ordering System at MacFarlane Pheasants

We are always looking for ways to improve our chick ordering procedures at MacFarlane Pheasants. In the past, we used an Excel worksheet to keep track of orders and availability of chicks. Two or three people worked on keeping the worksheet updated.  Read More »


Semi-Trucks Deliver More Pheasants!

Delivering our pheasants and other wild birds efficiently and cost- effectively is very important to us at MacFarlane Pheasants, Inc. That is why we leased the incredible semi-truck you see in these pictures.  Read More »

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French Redleg Partridges are in Demand!

We started importing the French Redleg Partridge eggs a little over 8 years ago. We had good luck hatching the eggs and raising these feisty birds. In fact, the demand for the French Redleg Partridge has continued to grow over the past 8 years and we need more space to raise them! We are in the process of adding 2.2 acres of pens for the French Redlegs. This will allow us to raise about 20,000 more of these awesome birds. Read More »

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The Production Palace at MacFarlane Pheasants

We kept you informed about our new Hen Barn as we built it, so now it is time to talk about what we are doing with that beautiful building. First of all, it has been renamed, “The Production Palace”. The Hen Barn staff was put in charge of naming the facility and we think they made a clever choice.  Read More »


NAGA Convention 2018-Motivating and Informative for Pheasant Farms

Brad Lillie, Sarah Pope, and Bill MacFarlane attended the North American Game Bird Association (NAGA) convention Jan 15-17 2018 in Seattle, Washington. MacFarlane Pheasants has been involved with NAGA for two generations so they never miss an opportunity to attend and participate. There were 70 attendees at the convention, this year, held at the Renaissance Hotel in Seattle. Many opportunities were provided for guests to network with others in the game bird business. Read More »

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Dillon Seamster Talks About His Life and Work At MacFarlane Pheasants

Dillon Seamster has worked at MacFarlane Pheasants for a little over three years. He started out as a crew lead with the Pen Crew. As a crew lead, Dillon was required to learn all of the paperwork related to his job and also how to run full crews for an entire shift. He attributes his training and experience for helping him to develop his people skills and learning how to keep everything moving forward in a positive manner. One of the positive moves forward for Dillon is that he recently became the manager of the Pen Crew.  Read More »

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