Volume 11, Issue 25 - August 4, 2006 |
Hello Member,
I would like to thank the fine folks at MacFarlane Pheasant Farm for the
Phabulous content this week. I would especially like to thank Mary Jo, my "Go To
Gal" at the farm. She has been a member here for a long time and I hope for a
long time to come. Read a little bit today about the precautions the farm has
taken against Avian Influenza, then I invite you to meet someone very special further
down the page. :-)
Have a great weekend folks, you deserve it!
Avian Influenza Precautions:
We have been asked questions about what we do at MacFarlane
Pheasants, Inc. to protect our birds from Avian Influenza (AI). We would like to
take this opportunity to review with you our biosecurity policies and
procedures. At MacFarlane Pheasants, Inc., we pride ourselves on strict
biosecurity practices at all times.
Some of our standard operating procedures include:
- All visitors involved in tours are required to comply with
our strict biosecurity standards, which include a mandatory 48 hour "break"
from contact poultry or livestock, wearing disposable boots and freshly
laundered clothing prior to tour participation.
- Our breeder farm, hatchery and grow out farms are separated
by as much as a mile which reduces the risk of disease transmission between
flocks and facilities.
- All eggs collected go through an egg wash and sanitizer to
minimize disease spread and transmission prior to being taken to the hatchery.
- Exposure to wild birds is controlled in a humane fashion as
our birds are in netted pens, thereby minimizing exposure.
- All houses are thoroughly cleaned and disinfected between
every flock.
- All houses remain empty for a period of time between
flocks.
- All flocks are started on fresh, new, dry bedding.
- Our reduced stress environment and fortified diet help to
bolster the birds' immune system.
- AI testing is implemented through the National Poultry
Improvement Plan (NPIP). Our participation is in this program is a part of our
strict biosecurity program. Per NPIP guidelines, blood samples must be drawn
every 180 days. However, we exceed these guidelines by testing every 90 days
to maintain a higher degree of diligence.
Detailed information on Avian Influenza can be accessed at
either of these websites: http://www.MeatAMI.com under the Animal Health/Welfare
tab or http://www.PoultrySafety.org under the Hot Topics tab.
Keep in mind, many of the countries where AI is prevalent, do not have these
types of controls in place to maintain biosecurity at every level, as well as a
lower ability to test flocks in remote locations leading to increased spread of
the disease there.
We feel the precautions taken with our flocks helps to minimize the possibility
of an AI outbreak. We hope this provides you with the answers you need to feel
comfortable with our pheasants and our rearing practices.
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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 Paté
Ingredients:
8 ounces bacon
12 ounces pheasant minced in a food processor
1 1/2 pounds ground pork
1 pheasant breast, skinned and diced
2 tablespoons brandy
8 tablespoons white wine
1 clove garlic, crushed
salt and pepper
6 to 8 juniper berries, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
small bunch fresh cilantro, chopped
bay leaves for decoration
Preparation:
Chop half the bacon into small squares, reserving the other half and mix
together with the other ingredients.
Allow to stand for an hour for the flavors to develop if time allows.
Put into a terrine or large oven-proof baking dish, smooth the top and arrange the remaining bacon slices diagonally across. Decorate with the bay
leaves. Place, uncovered, in a baking tin of hot water to come half way up the
sides and cook in a 300 degree oven for 2 to 2 1/2 hours.
The pate is cooked when it starts to come away from the side of the dish and the
juices run clear when a skewer is inserted into the middle.
Remove from the oven and weight down (use a similar sized dish with kitchen
scale weights or even a brick covered with aluminum foil).
Allow to cool, then refrigerate overnight. Cut into slices to serve.
 Meet
Jed - Bird Dog Extraordinaire:
Jed is a 5 year old border collie. He has been part of the
MacFarlane Pheasants, Inc team for a little over two years. He loves to work and
always pushes for more. He is used to help drive birds from pens and to push
young birds into the barns at night.
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Dickies garment. Visit us at
DickiesChef.com |
Roasted Pheasant with Normandy Sauce
Makes 8 servings
Ingredients:
4 pheasants, cut in half with ribs and skin on
1/2 cup olive oil
20 shallots peeled, trimmed and sliced
salt to taste
freshly ground black pepper
3 pounds apples peeled and quartered (Granny Smith)
1 1/2 cups Calvados (brandy)
2 cups chicken stock
2 tablespoons cornstarch mixed with 2 tablespoons of water
1 cup heavy cream
pinch of cayenne (optional)
Preparation:
Preheat oven to 350 degrees F.
Rub the olive oil over pheasant halves. Quickly brown them on all sides in
skillet over medium-high heat.
Place the pheasants, breast sides down in a large roasting pan. Add shallots to
the pan. Sprinkle with salt and pepper. Add apples and ½ cup Calvados. Cook
about 45 minutes or until juices run clear.
Remove pheasant, shallots and apples from pan to a serving dish and keep warm.
Tilt the pan and remove any fat. Put pan on top of stove. Add chicken stock and
bring to a boil. Scrape bottom vigorously with wooden spoon. Reduce liquid by
half. Pour deglazing liquid through a fine sieve into a large saucepan.
Add cornstarch into the saucepan. Add 1 cup Calvados. Bring to boil. Add heavy
cream, pepper and cayenne. Reduce to low heat. Stir. Serve sauce with roasted
pheasant.
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