PHEASANT RECIPES
My cookbook (see above) is now available for purchase...Over 100 NEW, never-seen-before homemade recipes; 3 decades in the making. CHECK IT OUT NOW!My pheasant recipes follow 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.
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.
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!
BLUE GILL RECIPES
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