Pheasants Forever and Quails Forever plans the National Pheasant Fest and Quail Classic each year. Their organization’s vision is to make sure current and future generations of hunters and conservationists enjoy abundant populations of wild pheasants, quail, and other wildlife. There are 149,000 members, including more than 150 wildlife biologists. There were 32,467 attendees to the event held at the Minneapolis Convention Center on February 14-16.
Sarah Pope and Kate Rollette represented MacFarlane Pheasants, Inc. at the National Pheasant Fest and Quail Classic this year. They had opportunities to network and sell MacFarlane Pheasants’ pheasant brats, snack sticks, and smoked summer sausage. The event was a success, as usual! Kate and Sarah sold out of the smoked pheasant sausage and many brats and snack sticks were sold.
One of Sarah’s favorite activities, besides meeting people, was enjoying a meal featuring MacFarlane Pheasant at the Prairie Kitchen and Bar at the Hyatt Regency in Minneapolis. According to Sarah, “Besides a beautiful presentation, the pheasant was moist and very flavorful, the skin had perfect crispiness.”
In addition to pheasant at the Hyatt, Hell’s Kitchen in Minneapolis served a dinner of pheasant breast topped with morel mushroom cream sauce, black bean puree, grilled asparagus, and mashed sweet potatoes, each evening during the National Pheasant Fest and Quail Classic 2020! Don’t ask me why the picture they posted was a thigh and leg! Although, with the morel cream sauce, I would enjoy the pheasant breast or a thigh and leg. It looks incredible.