D'Artagnan ring-necked pheasants are raised on a small New Jersey farm in unique, free-flight conditions. Large netted fields provide protection and allow the pheasants their natural behavior, like foraging in tall grasses. They are fed a clean grain diet, free of any hormones, antibiotics and animal by-products.
Since ancient times, pheasant has held an honored place at the table (the center of the plate). And it’s still one of the most widely consumed game birds in the world. While there are pheasants bred for commercial farming, we prefer the old breed, ring-necked pheasant over these “improved” types. Its pinkish-white meat is full flavored, low in fat and cholesterol, and is quite versatile in the kitchen.
As with all lean game birds, barding, braising and otherwise adding fat to your recipe is encouraged. Our favorites 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 breast from drying out. Remember: baste, baste, baste—and do not overcook pheasant.
"Jack Daniels and mustard add a heady kick to this gently-braised pheasant."
"Pheasant legs are braised and shredded then served with seared breasts topped with vanilla-infused quince and dates."
"Roast pheasant breasts make a wonderful replacement for the Thanksgiving turkey--and they cook in much less time. Serve the pheasant with a stuffing studded with oysters and pancetta."
"Wild pheasant, raised in the woods, are much gamier and flavorful than farm-raised birds, and they marry well with Swiss chard, wild mushrooms and sweet potatoes with orange and vanilla."
"Take our advice and pair succulent pheasant breasts with wild mushrooms and Madeira sauce. "
