Pheasant is arguably the world's favorite game bird. If you haven't joined the party, here's your chance. Try roasted pheasant for dinner, and then tell the others.
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
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.
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.