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As the leaves turn bright yellow, gold, red and
brown, we turn to the cornucopia of fruits,
vegetables and other seasonal produce
harvested. If you’re of a mind to start baking
and cooking, bringing delightful smells and
warmth to your home, you may want to consider
including pheasant in your ‘harvest’ this year.
Pheasant meat goes well simply grilled, pan
fried or oven roasted, but also can be enhanced
by that cornucopia you’re harvesting. Take your
harvest of apples and pears, cook them down
and use them as a reduction to serve with
pheasant breast. Or stuff them inside a whole
bird with a couple cloves to spice it up a bit and
roast in your oven. Slow roast the pheasant
breast or whole bird with brussel sprouts or
cabbage and bring out an earthy yet sweet flavor
in the pheasant. Both early and late squash
make a wonderful side dish for pheasant and
play up the flavor nicely while adding color to
your plate presentation.
When cooking your pheasant, remember the
mushrooms and garlic! These two ingredients
really know how to kick up the ‘savory’ or
‘umami’ of pheasant, as well as other game
meats. For those of you who may not have a
favorite or are looking for a new recipe, we have
you covered!
You can find a plethora of pheasant recipes on
our website at www.pheasantfordinner.com
along with recipes for other game meats. While
you’re there, look over the items you can order
for yourself or send as a holiday gift to friends
and family. Remember, fall is Pheasant Season,
so utilize your harvest to create your own
memorable dinner with a MacFarlane Pheasant.
Bon Appetit!
Fall is Pheasant Season!
•
Mary Jo Bergs -
Here at MacFarlane Pheasants we are always
looking for exciting new stand out products
we can use here and introduce to our
customers. So, in 2010 we decided to enter
the pheasant pie business with an idea: make
the best pheasant pie available and price it at
a level families can afford; we feel we did
that - and then some.
Through months of trial and error, our staff
designed a recipe for a new pheasant pie.
Our recipe starts with our all natural pheasant
breast meat. Then we added corn, carrots,
peas and green beans. Instead of adding
potatoes we decided to add a bit of wild rice.
We brought the pie together with
scrumptious home style recipe gravy and
wrapped it in an eight inch handmade pie
crust.
Our pie will feed up to four people and has a
full serving of vegetables in every serving.
When you’re looking for a great alternative
to boring store bought dinners, add our new
pheasant pie to your freezer. It will dazzle
your taste buds and your eyes and put a little
comfort into your family menu. So stop on
by our store in Janesville to pick up your pie,
add some to your next pheasant order,
or order online today! Please call us at
800-345-8348 for pricing.
Not Just the Familiar Old Pheasant Pie
•
Bryan Carter -
800.345.8348 • www.pheasant.com
7
Visit MacFarlane’s
Food Product webpage at
www.pheasantfordinner.com
Contact Char at 800-345-8348
TODAY for a quote on
Started or Full Grown Birds.
Mary Jo Bergs at Daniel’s Sentry
And the uniformity of the birds surpasses
nearly any commercial game bird we have
seen. The Redlegs we have raised here are just
flat out one of the most impressive game birds
we have been associated with.
Many American hunters travel to the U.K. to
participate in driven shoots at high end estates.
Most of the U.K. shoots feature not only
pheasants of course, but the French Redleg
Partridge (Chukars and Chukar
Redleg Cross partridges are literally illegal in
the U.K.). The American hunters that have
experienced the Redlegs on U.K. shoots have
been amazed at the flight speed and wildness of
the Redlegs.
The Redleg Partridge is a rotund bird, with a
light brown back, grey breast and buff belly. It
has streaked flanks and red legs. The Redleg
has a white forehead and a broken black line on
their neck and throat which distinguishes them
from the chukar. The two main differences in
appearance between the Chukar and the Redleg
are that Redlegs are brown and Chukars are
grey and the Redlegs have significant speckling
on their throats and breast and Chukars have no
speckling. The main difference in how Redlegs
act versus Chukars is that Redlegs are as wild
or perhaps more wild than even Hungarian
Partridge; whereas, the main knock on Chukars
is that Chukars tend to be the most domestic of
the commercially raised game birds. Body
weight ranges from 19 to 26 ounces and body
size is 13 to 15 inches in length. This species is
hardy, able to withstand the extremes of
temperature and easy to keep in captivity. They
prefer a more grassland like habitat which
consists of small grain or bushy terrain.
The Redleg is a fast and strong flying bird.
They hold well in cover and get up and go
when flushed. They use their deep chest to
propel themselves uphill and flush downhill
often giving hunters numerous chances. The
Redleg can scurry across the ground at quick
speeds to avoid predators, thus considering this
bird a treasured catch for hunters looking to add
speed to their hunts. So if you are looking for
something unique to separate yourself from the
rest, the Redleg Partridge maybe what you are
looking for.
A New Bird in the Flock
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