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 Leg
Here are the specific details comparing the daily percentage of vitamin and iron for each meat.
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!
Prep Time: 15 minutes
Cook Time: 30 minutes
2–3 cups 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.
From Sioux 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!