Since ancient times, pheasant has held an honored place at the table (the center of the plate). Its pinkish-white meat is full flavored and low in fat and cholesterol.
As with all lean game birds, barding, braising and otherwise adding fat is encouraged. Our favorites methods include: bacon, ventrèche, duck fat and truffle butter.
Often, the pheasant breast is removed and pan seared, while the legs are braised or confited. Pheasant can be roasted whole with the breast down, or in its side, so that juices will run and keep the whole thing moist. Remember: baste, baste, baste—and do not overcook pheasant.
Just the facts
- All-natural, free-range, free-flight
- Ring-necked pheasant breed
- No antibiotics, no hormones, ever
- Forage and grain diet
- Raised to an average of 22 weeks
- Serves 2
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We forge relationships only with those who respect nature and focus on the best animal welfare practices.
It often begins with the breed. Unlike many commercial pheasant farms, which rear bland Milan-white breed birds, our small New Jersey farm raises old breed ring-necked pheasants.
A unique environment provides the birds free-flight conditions; large netted fields protect the pheasants while allowing their natural behaviors, including foraging in tall grasses. To supplement the forage, they are fed a clean grain diet, free of any hormones, antibiotics and animal by-products.
The pheasants are raised to an average age of 22 weeks and are processed by hand, on the farm for quality and freshness.