Volume 11, Issue 22 - August 1, 2006 |
Good Day Member,
Why MacFarlane Pheasants?
- 2nd generation family farming operation
- Core values which support a naturally raised product,
humane handling of our birds and sustainable agriculture.
- 3rd party certified for "ALL NATURAL" so not only is it our
word - it's for real!
- The only pheasant purveyor certified by Whole Foods
Markets.
- All Natural means no antibiotic, growth stimulants or
animal byproducts in our feeds.
- Our birds are all raised free range in barns in flight
pens, to minimize contact with wild birds and maintain strict biosecurity and
health in a reduced stress environment.
- We own the breeder flocks, hatch the eggs, grow the birds,
and cut & package the product - all under our watchful eyes.
- Our birds are nearly 3 times the age of most chickens when
processed so have enough time to develop the natural, rich poultry flavor
pheasant is known for.
- We've been in the food products business since the 1980's.
- Low staff turnover resulting in consistent customer service
and high quality control capabilities.
- The company owner is actively involved in the operation.
- Actively developing additional products including
convenient retail boxed products.
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MacFarlane Pheasants The largest pheasant farm in North America.
Take a "Virtual Tour" and visit our Online Store. Chefs, contact us for
distributor info. |
Pheasant Porcini Stroganoff
Ingredients:
1 package pheasant strips, diced
1 pound fresh porcini mushrooms (or 4 packages dried, reconstituted)
2 tablespoons butter
1 tablespoons olive oil
3 garlic cloves, finely minced
1/2 cup chicken broth
1/4 cup parsley
salt to taste
1/2 cup sour cream
2 cups of cooked egg noodles, hot and well drained
Preparation:
Wash mushrooms and cut in half. If the mushrooms are small, leave whole.
Melt butter and oil in frying pan over moderate heat. Sauté pheasant in small
batches until just done, set aside and cover. Cook garlic until it just starts
to color. Add mushrooms. Cook for a few minutes, stirring until lightly browned.
Hold mushrooms with pheasant - keep warm.
Add the chicken broth to deglaze the pan and cook uncovered, for 10 minutes or
until liquid has reduced by 2/3. Add parsley and season with salt. Remove pan
from heat. Cool for 3 to 4 minutes. Stir in sour cream and incorporate. Add in
pheasant and mushrooms and pour over the top of the noodles and serve.
- Pheasant meat is lower in total fat, saturated fat and
cholesterol than chicken, domestic turkey and lean beef. This gives you the
opportunity to offer on your menu the highest quality, lowest fat product
available to your health conscious customers.
- MacFarlane Pheasants' fresh products contain no more than
3% retained water from the initial processing, and we never inject water or
flavor enhancers into our meats. Therefore, you get the most return for your
dollar, in a product whose flavor is the way Mother Nature intended it to be.
- We primarily use the White Pheasants we developed for meat
production. This alleviates dark pin feathers, pigmentation in the meat or
skin from the feathers, and most importantly, more breast meat. Our White
Pheasants now carry 1-2 ounces more breast meat than traditional Ringneck
pheasants. Our cut tests have also shown our birds carry more meat than our
competitions - why not get more for your money?
- The feeding program consists of natural grains with
supplemented vitamins and minerals for the health of the birds. No
antibiotics, growth hormones or animal bi-products are used in the feeds. The
birds are raised in free range flight pens or free range barns. Our facility
has been third party audited for wholesomeness.
- We carry a full line of whole fresh, frozen and smoked
pheasants as well as various breast meat cuts and by-products. Ask your
distributor for more details on the items available to you.
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the country; you'll see the extra value in every Dickies garment. Visit us
at
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Porcini Mushrooms and Pheasant Ragout
Ingredients:
1 ounce dried porcini mushrooms (can substitute Chanterelle)
1 1/2 cups hot water
1/4 pound bacon, coarsely chopped
1 tablespoon olive oil
2 pounds boneless pheasant, cut in bite-sized cubes
2 tablespoons olive oil
1 cup chopped onion
3 large cloves garlic, minced
1/2 cup chicken broth
1/2 cup reserved mushroom soaking liquid
1/3 cup white wine (you can also add 1 tablespoon balsamic vinegar for flavor)
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon white pepper
1 cup half and half
Preparation:
Soak porcini mushrooms in the hot water for 30 minutes. Drain porcinis through a
coffee filter or cheesecloth set over a mesh strainer in a bowl to catch the
liquid. Squeeze mushrooms dry, blot with paper towels and coarsely chop (reserve
liquid for use later in this recipe). Set a Dutch oven with a cover over
medium-high heat. Add bacon and fry until crisp, remove bacon from Dutch oven
and set aside for use later in this recipe.
Add the 1 tablespoon olive oil to the bacon drippings in the Dutch oven.
Increase heat to high and brown pheasant cubes until golden and crusty. Add
browned pheasant and any juices to reserved bacon. Add the 2 tablespoons olive
oil to the Dutch oven; reduce heat to medium, and sauté the onion and garlic for
5 minutes, adjusting heat so garlic doesn't brown.
Add broth, the 1/2 cup reserved mushroom soaking liquid, wine/vinegar, thyme,
salt, pepper and reserved pheasant (with accumulated juices), bacon and
mushrooms to Dutch oven. Bring to a boil. Reduce heat to a simmer for 1 hour, or
until most of the liquid is absorbed and meat is very tender. Turn off heat, add
the half and half and cook until heated through.
Serve with pasta or crusty Italian bread to soak up the wonderful sauce!
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