Volume 11, Issue 24 - August 3, 2006 |
Hello Member,
I may have mentioned that I had the honor of visiting MacFarlane Pheasant Farm
years ago when I was in the Game Business and I was very impressed. Now if you
can't get there from where you live, you can see it online, even some great
video clips of the baby pheasant chicks. Bill MacFarlane has always been a
forward thinker. Come on...he even has the domain name Pheasant.com, and he has
had it for a long time. There is a link just below to "Get to the Farm", take a
tour.
Visit the Farm:
 In
2000 MacFarlane Pheasants, Inc. forged an even greater commitment to quality
and service to their food products customers when a new facility was added to
the Food Products division. This new facility allows custom cuts and fresh
product packaging at a moments notice. This in turn guarantees freshness to
our customers. Combine this with our ability to have fresh birds year round
and our customers have the industry's best service offered. We hope you will
find the time to visit our
on-line store to
experience the quality of the product produced.
For a virtual
tour of the farm...
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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 |
Pheasant Fricassée
Makes 6 servings
Ingredients:
3 pounds pheasant breasts, 6 large breasts, skinned
2 tablespoons olive oil
3 cups leeks, sliced, white and pale green parts only
3 cups parsnips, peeled, chopped
2 cups carrots, peeled, thinly sliced
2 tablespoons garlic, chopped
3 cups chicken stock
1 cup white wine
2 teaspoons oregano
1 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Preparation:
Season pheasant with salt and pepper. Heat the olive oil in a heavy skillet, add
the pheasant and brown on all sides (about 4 minutes). Remove the pheasant to a
cool plate and discard the drippings.
Heat 1 tablespoon of olive oil in the same pot. Add leeks, parsnips, carrots and
garlic. Sauté until the vegetables begin to caramelize. Add stock, wine and
seasonings. Bring to a simmer. Add the pheasant, cover and simmer for 10
minutes or until the pheasant is just done, about 10 minutes
Garnish with fresh parsley. Serve with fresh baked French bread and chardonnay.
Type of
Sample |
Number
of
Samples |
Protein
gm/100gm |
Fat
gm/100gm |
Calories
kCal/100gm |
Cholesterol
mg/100gm |
|
Pheasant |
27 |
25.7 |
.06 |
149 |
49 |
|
Chicken |
10 |
23.6 |
.07 |
140 |
58 |
Turkey
Domestic |
24 |
23.5 |
1.5 |
146 |
60 |
|
Mallard |
15 |
23.2 |
2.0 |
154 |
143 |
|
Beef-Lean |
20 |
22.7 |
2.7 |
158 |
69 |
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Clothing chef's, restaurant & hospitality workers across the
country; you'll see the extra value in every Dickies garment. Visit us at
DickiesChef.com |
Thai Style Pheasant with Cellophane Noodles
Makes 6 servings
Ingredients:
6 pheasant breasts, cut into 1 inch pieces
3 tablespoons peanut oil
1 tablespoon Thai green curry paste
14 ounces coconut milk
3 tablespoons fresh cilantro, chopped
Cellophane Noodles:
7 ounces cellophane noodles
2 tablespoons peanut oil
small piece root ginger, grated
1 clove garlic, crushed
1 small fresh chile, finely sliced
1 tablespoon Thai fish sauce
2 teaspoons sugar
3 tablespoons lime juice
1/2 teaspoon chile flakes
2 spring onions, finely sliced
a handful of Thai basil leaves
Preparation:
Sauté the pheasant cubes in hot peanut oil for 5 to 7 minutes in a wok or large sauté pan until
just cooked.
Drain off any remaining oil, then stir in the curry paste and coconut milk.
Simmer gently for about 8 minutes. Then stir in the cilantro.
Meanwhile soak the noodles in warm water until soft, then drain well. Heat the
oil and fry the ginger, garlic and chile for a minute. Add the fish sauce,
sugar, lime juice and chile flakes.
Stir in the noodles. Add the spring onions and basil. Serve at once with the
cooked pheasant.
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