Serve MacFarlane Pheasants for National Roast Pheasant Day, October 15
Janesville, Wisconsin, September 12, 2013— Celebrate National Roast Pheasant Day, October 15, with a twist on this classic, lean protein. You’ll discover that pheasant is a moist and flavorful ingredient for entertaining appetizers, lunch salads, gourmet sandwiches and delicious evening dinners—to satisfy any pheasant-lover, not only on National Roast Pheasant Day, but throughout the autumn season. Try creative ideas such as Petit Pheasant Pot Pie, a recipe from Chef Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, MO.
A delicate meat that is conveniently available year-round, pheasant is a lean protein with superb flavor and superior nutrition. When compared with chicken, domestic turkey or beef, pheasant is lower in total fat, saturated fat and cholesterol.
Like chicken, there are many ways to cook a pheasant. Bake, grill, sauté, glaze, marinate, roast, stir fry or kebab to your desire. Choose from MacFarlane’s whole pheasant, boneless pheasant breast, pheasant breast fillet, pheasant half or breast meat strips to add flavor and flair to your meal.
Find Petit Pheasant Pot Pies and other autumn recipes, as well as product details and nutrition information, on the MacFarlane Pheasant website at www.pheasandfordinner.com.
MacFarlane Pheasants are All-Natural third party-certified, and are fed all-natural grains.