Pheasant.com Blog

Chicks raised in the Hen Barn under the guidance of Research Manager, Kate Rol-lette, are raised as pedigree breeders for the white pheasants we produce for food con-sumption at MacFarlane Pheasants. Read More »

Inga Witscher and her husband Orth operate an organic dairy farm in Osseo, Wisconsin. Inga is also the host of a Public Television program called Around the Farm Table. MacFarlane Pheasants was featured on the program on December 13, 2018. What an honor it was for us! Read More »

The MacFarlane Pheasants, Inc. employee Christmas party was held at The Armory in Janesville, WI on Friday, December 14, 2018. What a beautiful evening of fun watching children and adults enjoy time to celebrate the season with friends and family. Read More »

MacFarlane Pheasants can still help with Christmas gifts for friends, clients, and employees. We have so many choices of individual gifts and corporate gift baskets that you are sure to find an idea that is perfect everyone on your list! Read More »

Our Milton farm has about 40 acres under nets. We have three brooding barns and raised about 72,000 pheasants this year. We predominately raise the Kansas strain. What we call Kansas birds were bred and developed by the late Bernie Janssen, a longtime gamebird farmer from Kansas. Bernie bred his birds to have blue backs. The Kansas birds are a small pheasant - the cocks weigh 2.25 - 2.4 lbs. and the hens weigh 1.4 - 1.7 lbs. at maturity. The birds have a very erect posture. Read More »

Major snowstorms or freezing rain events can be disastrous at MacFarlane Pheasants! Before and after these events we have a plan to protect our game birds. We watch the weather carefully and check our birds night and day during the winter to be sure all heaters are working, that our birds have feed and water, and that all fences and netting are in working order. After the event, employees triage the entire farm to determine if there is damage and if so, what our priorities are for addressing the issues. I’ve listed some typical priorities after a storm emergency. Read More »

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 »

MacFarlane Pheasants raises pheasants in Wisconsin, Missouri, and South Dakota. The South Dakota farm is leased and we call it the Miller Farm. It is located about 10 miles outside of Miller, South Dakota. The farm was a pheasant production facility when we started using it. The owner contacted MacFarlane Pheasants online and offered to lease us the farm when he was ready to get out of the pheasant business. After careful consideration, we decided it would be a great idea to have a physical presence in South Dakota, where we sell lots of birds. Read More »

Lark Restaurant owners, Richard and Joan Neeno plan a special event once a month. The month-ly event is by reservation only and has a specific menu prepared by Chef Olivia Eckert. Novem-ber 14, 2018, is a celebration of local chicken, duck, and MacFarlane Pheasant, all served as part of a four-course meal! This dinner is $60 per person with wine pairings. Call Lark at 608.563.1801 or email info@larkJanesville.com soon to reserve your seat for this opportunity to experience an evening of outstanding food and service. You won’t be disappointed! Read More »

Pheasant delivery times that are extremely accurate are a real advantage to our business and our customers. In 2017, MacFarlane Pheasants, Inc. began using GPS in our delivery trucks. The GPS system plugs directly into our trucks and allows our staff to track the trucks over the internet, in real time. This gives our office staff a means of knowing where our trucks are at all times. Read More »