We are running a special on large roasting pheasants at MacFarlane Pheasants, Inc. This is a rare special for us; due to these pheasant’s size, but we do like to show off the spectacular birds we raise for our Food Division! The pheasants included in this sale are 4-4.5 pounds, and you can get two for 29.99 plus shipping! The price of this product is a fantastic deal and it will be available as long as supplies last. This special can be purchased online at PheasantforDinner.com or in our retail store in Janesville, Wisconsin, at 2821 US Highway 51, South.
If you are wondering what to do with the pheasants you purchase, you should download our free cookbook and pick one of our many ways to prepare roasting pheasants. My most famous and enjoyable Thanksgiving was the year we made stuffed whole pheasants and stuffed turkey. There wasn't a bit of pheasant left over and we had turkey for days! It is so delicious!
The following recipe is in our free cookbook, but notice it is for a smaller bird. You will want to make some slight adjustments in the ingredients for the size of the pheasants you buy during this special sale.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Serves: 5-6
- 1 MacFarlane Pheasant, 2-2.5 pounds
- 1 tablespoon olive oil
- 1 small lemon
- 1 small onion
- 4 peppercorns
- ¼ teaspoon salt
- 1 cup chicken stock
- Remove inside and neck from the bird.
- Rinse bird well in cold water.
- Rub salt in cavity and stuff the cavity with peppercorns, lemon, and onions. Rub the pheasant skin well with olive oil and place the bird breast-side up, in covered baking dish or Dutch oven.
- Add the giblets, neck and stock.
- Cover and roast at 250 degrees for 3 hours. Test for doneness by placing a meat thermometer in the thickest part of the breast. Birds should be cooked to 180-degree temperature.
- Chef notes:
Pheasants are low in fat. It is important to roast at a low temperature. Cover tightly. Do not cut lemons, as the white membrane will make the stock bitter. Leftover pheasant is excellent in omelets, sandwiches or salads. If you are preparing more than one bird, reduce the stock by half for every additional bird. For example:1 bird = 1 cup stock, 2 birds = 1 ½ cup stock. One small bird feeds two people.