- 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
Cooking Methods: Roast, Braise, Stew
Cooking Tips: Pheasant is mild in flavor and low in fat, when using a dry-heat cooking method, rub the bird with butter or oil and baste occasionally for added moisture. A pheasant can also be brined or barded with thin strips of bacon. A low oven temperature will ensure pheasant doesn’t dry out. A quick, shallow braise will also yield great results. Allow pheasant to rest for 10 minutes before slicing or serving.
Our small New Jersey farm raises old breed ring-necked pheasants, not bland Milan-white breed birds, like most commercial pheasant farms.
A unique environment provides the birds with free-flight conditions; large netted fields protect the pheasants from predators 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.