Pheasant

Pheasant

Pheasant

Renowned for their fine taste and sporting quality, pheasants are upland game birds introduced into North America at the turn of the century. Farm raised pheasant can be prepared to suit most pallets-delicate and subtle through to robust and adventuresome. Experience has taught master chefs, home kitchen connoisseur and fire-side-cooks many pointers to take advantage of the unique flavour of pheasant.

Select Cuts

Whole Dressed Sized Birds (Under 2 lbs, 2-2.5 lbs, 2.5-3 lbs, over 3 lbs), Double Breast (on bone, skin on), Single Breast (bnls, skin on, drum on), Legs (bone in), Thighs (bnls), Whole Bird (cold/hot smoked), Breast (hot smoked, bnls, skin on, drum on), Breast (cold smoked, bnls, skin on), Bones, Pheasant & Pistachio Sausage.

Prep Tips

All game birds become dry if overcooked. Cooking pheasant on high heat for a short period works well, as does stuffing pheasant with fruits or vegetables to maximize moisture and increase flavour. To test for doneness, pierce the flesh and ensure that the juices are running clear.