Volume 11, Issue 23 - August 2, 2006 |
Greetings Member,
Meet the Birds:
 Those
Raised for Meat Production:
Over the years, MacFarlane Pheasants, Inc has developed a white pheasant. This
white pheasant was cross bred with a ringneck and through selective breeding
has become the large meaty bird that today is used for over 80 percent of our meat
production.
A white pheasant is important in meat production because of the pigmentation
of their feathers. Darker plumage has darker pigmentation and can leave behind
darker spots on the meat.
The white pheasants at MacFarlane Pheasants, Inc are special because they have
their own facility in which the breeders are kept and selected. By keeping the
stock separate from outside vectors and other flocks of birds, we can lessen
the chance for disease. This produces healthier chicks and in the end a bigger
and better product.
Over the years our selection process has given us a larger bird that produces
a high breast yield. The yield from a smaller white pheasant was actually more
than the yield from a larger Jumbo ringneck pheasant. The attention to detail
when selecting birds solidifies the commitment to our customers to produce a
quality product consistently.
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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. 877-269-8957 |
Grilled Tomato Soup with Pheasant and Five Grain Rice Blend
Ingredients:
3 1/2 pounds tomatoes, beefmaster, or roma
1 yellow onion, medium
1/4 teaspoon garlic, chopped
1 1/2 stalks celery
1 tablespoon olive oil
4 cups stock, pheasant or chicken
3 sprigs parsley
10 fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon peppercorns, cracked
5 tablespoons rice, five grain blend
3 tablespoons carrots, julienne cut
1 chicken bouillon cube
1
basic roast pheasant, meat removed and cut into small pieces
2 Roma tomatoes, seeded and diced small
Preparation:
Grill 4 large beefmaster tomatoes or 3 1/2 pounds of Roma tomatoes over a hot
flame until the skin gets browned or blackened and the skin loosens from the
meat. Remove from the heat and cool until you can easily handle them. Once cool,
peel the skin off and slice in half, remove the seeds as best you can and put
the meat into a bowl.
Coarsely chop the onion, garlic and 1 stalk of the celery and sauté in the
olive oil until soft but not browned.
Add the stock, tomatoes, parsley, basil, salt and pepper blend. Bring to a boil
and reduce heat to a simmer for 30 minutes.
Remove the soup from the stove and pour it through a strainer into a pot to
remove any seeds and the larger pieces of vegetables. Press the vegetables with
the back of a spoon to get all the potential flavor and body you can.
Return the strained soup back to the stove and add the rice, 1/2 stalk of celery
chopped small, carrots and bouillon cube and bring to a boil. Once boiling
reduce heat to a simmer for 20 minutes. Add the pheasant meat and diced tomato.
Cook for 4 to 5 minutes. Adjust seasonings. Serve with a fresh basil leaf for
garnish.
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 And
Those Sold Live:
Melanistic Mutant:
This melanistic mutant is a pure breed. These
large, beautiful pheasants feature an iridescent, greenish-black plumage. A
favorite variety for release, they display a remarkable ability to survive and
reproduce in the wild. Prime habitat consists of 55-70 percent crop fields such
as corn, soybean, or small grains. The remainder of the habitat should include
some wetlands, grassland, and woodland or brushy thickets.
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Cream of Pheasant and Chanterelle Mushroom Soup
The nutty, almost nutmeg like flavors of the chanterelle compliment the pheasant perfectly in this hearty New England style cream soup.
Just a hint of sherry gives it a silky smoothness.
Ingredients:
1
basic roast pheasant, remove the meat and dice small
2 cups water
1 ounce chanterelle mushrooms, dried
2 1/2 cups chicken stock, or pheasant stock
1 cup light cream
1/4 teaspoon cracked peppercorns
1/4 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon dry mustard
3 tablespoons sherry
1/4 teaspoon hot pepper sauce, Tabasco
1/2 cup
roux
Preparation:
Bring the water to an almost boil and add the dried mushrooms. Stir to moisten,
remove from heat
and cover for 1 hour. Remove the reconstituted mushrooms and reserve the liquid.
Cut the mushrooms into small pieces, about the size of a fingernail.
Combine the reserved mushroom liquid, stock, light cream, seasonings, sherry and
Tabasco in a large pot and bring to a boil. Once the liquid is boiling add roux,
1 tablespoon at a time, stirring constantly until the soup will coat the back of
a kitchen spoon. Take your time when thickening the soup. you don't want to add
too much roux as it will make your soup too thick and it will taste like flour.
When the soup is the right consistency, add the cooked pheasant meat and the
mushrooms and serve.
Garnish with fresh chives. fresh basil, or minced pimento.
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