Pheasant.com Blog

At MacFarlane Pheasants we begin the sexing of pheasants when they are day-old chicks. The process doesn’t stop there, though. Read More »

This delicious smothered pheasant recipe was sent to MacFarlane Pheasants a while ago but it continues to be a favorite to cooks who prefer a very flavorful pheasant dish served with pasta. There are lots of ingredients in the sauce used to flavor your pheasant, but all are easily found at your local grocery store. Read More »

It was a great experience for MacFarlane’s General Manager, Sarah Pope, and owner Bill MacFarlane to take part in a WCLO podcast with Jim Raymond on April 13, 2019. Read More »

We call birds that escape from our outside pens strays. Though we do everything we can to prevent the birds from escaping, it does happen. When it does, it is an all-out emergency! Read More »

On March 20, 2019, three new high roof cargo vans with gas engines went into service at MacFarlane Pheasants, Inc. We bought them because we needed vehicles that were 100% reliable and we had been having some problems with the Sprinters. Read More »

MacFarlane Pheasants’ employees have a goal to have all your pheasants moved to flight pens by October 31 of each year. The importance of this goal is that the longer birds stay in the barns the greater the risk of picking and tail damage. Buyers want beautiful birds and pheasants flourish in the outdoor flight pens. Read More »

Did you know that when you call us for pheasant chick specials and we are sold out of your favorite breed, you can be put on our special standby list? Read More »

Pheasant and other wild bird deliveries are a year-round job at MacFarlane Pheasants. In the fall and winter, we are delivering mature birds. During the spring and summer, we are delivering chicks. Read More »

Honey baked pheasant breasts are not just mouthwatering. They are so easy to prepare that you won’t believe how fast you can put a gourmet meal on the table. MacFarlane Pheasants, Inc. carries pheasant breasts, Rice River Rice and many more tasty condiments, sides, and pheasant products in their store. Read More »

Trudy DeRemer joined the MacFarlane Staff in January 2004 as the Assistant Brooder Manager. She worked at this job for 4 years before leaving the farm to work at a chick-en farm for four years, but she couldn’t stay away! Read More »