EASY PHEASANT RECIPES
My easy pheasant recipes are below, but first I want to give you some facts and tips about this beautiful bird. The common pheasant is a well known game bird and one of the most hunted in the world. Pheasants are not native to the United States, but were introduced here from Asia in 1857. Click Here For My Pheasant Recipes!The pheasant color range is from almost white to nearly black and when hunted they are able short distanced fliers; but prefer to run. The common pheasant feeds solely on the ground - from nuts, fruit and seeds to lizards, snakes and mice. They do roost in trees at night. The male pheasant are often accompanied with several hens and they will build their nest on the ground. The females produce approximately 10 eggs over a two to three week period from April to June. The chicks stay close to the female and resemble a full grown bird at only 15 weeks of age. Then you can only tell the difference is by the neck size. My Fish Recipes, Wild Game and Game Bird Recipes are featured on the Outdoor Channel. Check it out now!
If you live in the city or do not hunt, I have a link to a company in Wisconsin that raises and ships pheasant. You must check them out. This farm produces the highest quality bird, so good in fact, that the birds from MacFarlane Pheasants were served at the Inaugural Ball for President Barack Obama. HOW TO CLEAN A PHEASANT Following is a brief description on how to skin, clean and prep when preparing one of my easy pheasant recipes. You need a sharp knife or shears and a large garbage bag to collect the feathers. Place the bird on its back and make a shallow incision from the throat down to the bottom of the bird so you can easily peel back and remove the skin and feathers. Do NOT make a deep incision or you will open the crop which is a small sack at the bottom of the throat and will have the remains of the birds last meal. After skinning the bird, you will see the breasts which you need to cut away from the bone. Then move on the the legs and thighs and CAREFULLY remove them from the bone, not to cut into the entrails. Our family does not eat the legs, only the thighs and breasts. We clean the bird in the field - it leaves the smell and mess behind which doesn't last very long with the scavengers around. They have to eat too! When you get home, thoroughly wash the meat and pat dry. Now you are ready to fix something delicious!
Easy Pheasant Recipes to my PHEASANT RECIPES
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