Where to Purchase Live Pheasants?

Quote:
Call a french restaurant, see where they get theirs.

Need a recipe?

On the grill:

Pre-heat grill to 425

Quarter pheasant (wings, legs, thighs, breast)

Red wine vinegar about 1/4 cup and about 1/8 cup of olive oil.
Marinate and coat pheasant in the oil/vinegar mix.

season with salt, black pepper, oregano, basil-
add minced garlic and diced onions to the pheasant.

garlic powder and onion powder are ok if you don't have fresh.

*an excellent substitute for seasoning is one packet of Good Seasons italian dressing.

After about 15-30 minutes of marinade, check grill temp - if its real hot, turn grill down to med-high (temp around 400 degrees)

SAVE THE MARINADE! YOU"LL NEED IT WHILE COOKING!

Place parts on grill and be mindful as to temp; you don't want to burn it nor under-cook.

It'll be about 5 minutes per side, but use your discretion.

You want the meat browned and to prevent dry-out, spoon over remaining marinage on each piece, or remove each piece and quickly mop them in the marinade.

When it looks done, remove from grill and place into serving dish - if any marinade is left, pour over finished pieces.

Serve hot with side of broccoli rabe, and oven roasted potatoes.

Any wine will work with this Red or white, but I would choose a light chianti or amarone for red, or for white, a decent chardonnay will do.

My beer choice would be Franziskaner Hefe Weisse.

Salute!

Posted: 26 May 2006 9:18 AM Last Edited By: Dragthor
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Can we get a list going on here where one can purchase live pheasants? I want to buy about a half dozen... bring them home... and then eat this weekend. Thanks. __________________ http://www.nra.org http://www.kriskrause.com http://twitter.com/dragthor http://twitter.com/newjerseyhunter The List - http://www.militarycity.com/valor/honor.html The Lies of Tet - http://online.wsj.com/article/SB120226056767646059.html

Posted: 26 May 2006 9:23 AM
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are you O.K. Drag?

Posted: 26 May 2006 9:24 AM
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Yup. Why? __________________ http://www.nra.org http://www.kriskrause.com http://twitter.com/dragthor http://twitter.com/newjerseyhunter The List - http://www.militarycity.com/valor/honor.html The Lies of Tet - http://online.wsj.com/article/SB120226056767646059.html

Posted: 26 May 2006 9:28 AM Last Edited By: Dragthor
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just wondering. Anyway, I've bought pheasants from Burgens Game Farm on Old York Road (908)782-7654.

Posted: 26 May 2006 9:30 AM
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Okay... I guess so. I'll just cut their heads off then with a knife. __________________ http://www.nra.org http://www.kriskrause.com http://twitter.com/dragthor http://twitter.com/newjerseyhunter The List - http://www.militarycity.com/valor/honor.html The Lies of Tet - http://online.wsj.com/article/SB120226056767646059.html

Posted: 26 May 2006 9:36 AM
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We raised chickens when I was a kid. Better than Perdue! I think the best way was to break the neck before cleaning. __________________ "...but to protest against all hunting of game is a sign of softness of head, not soundness of heart." TR A1202 is Bad! Shame on you Anthony Chiappone!

Posted: 26 May 2006 9:48 AM
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I believe there is a place near or in pequest

Posted: 26 May 2006 10:00 AM
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Yeah, there is a place that you can buy Poultry and Rabbits in Downtown Hoboken! They kill them right in front of you and run them through boiling water and then to the feather plucking machine! Best Chicken Soup and rabbit ever! __________________ Want to be FIT? http://BootCross.com

Posted: 26 May 2006 10:05 AM
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DSaint, do they have pheasants there too? __________________ http://www.nra.org http://www.kriskrause.com http://twitter.com/dragthor http://twitter.com/newjerseyhunter The List - http://www.militarycity.com/valor/honor.html The Lies of Tet - http://online.wsj.com/article/SB120226056767646059.html

Posted: 26 May 2006 10:12 AM
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Drag is all about the COCK, BIRDS. __________________ "Fat, Drunk, and stupid is no way to go through life son." Says who???? Support Single Mothers Of America---->PRO STAFFER

Posted: 26 May 2006 10:43 AM
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Call a french restaurant, see where they get theirs. Need a recipe? On the grill: Pre-heat grill to 425 Quarter pheasant (wings, legs, thighs, breast) Red wine vinegar about 1/4 cup and about 1/8 cup of olive oil. Marinate and coat pheasant in the oil/vinegar mix. season with salt, black pepper, oregano, basil- add minced garlic and diced onions to the pheasant. garlic powder and onion powder are ok if you don't have fresh. an excellent substitute for seasoning is one packet of Good Seasons italian dressing. After about 15-30 minutes of marinade, check grill temp - if its real hot, turn grill down to med-high (temp around 400 degrees) SAVE THE MARINADE! YOU"LL NEED IT WHILE COOKING! Place parts on grill and be mindful as to temp; you don't want to burn it nor under-cook. It'll be about 5 minutes per side, but use your discretion. You want the meat browned and to prevent dry-out, spoon over remaining marinage on each piece, or remove each piece and quickly mop them in the marinade. When it looks done, remove from grill and place into serving dish - if any marinade is left, pour over finished pieces. Serve hot with side of broccoli rabe, and oven roasted potatoes. Any wine will work with this Red or white, but I would choose a light chianti or amarone for red, or for white, a decent chardonnay will do. My beer choice would be Franziskaner Hefe Weisse. Salute! __________________ "...but to protest against all hunting of game is a sign of softness of head, not soundness of heart."* TR A1202 is Bad! Shame on you Anthony Chiappone!

Posted: 26 May 2006 10:48 AM
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echo valley farm 14 holland road wantage nj 07461 973-875-1924 __________________ Chicken Parmigiana Pro Staffer

Posted: 26 May 2006 11:37 AM
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Quote: I'll just cut their heads off then with a knife. If you grab the head between your thumb and forefinger and yank, it pops right off. Better than chasing it with a knife.

Posted: 26 May 2006 12:01 PM
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Quote: If you grab the head between your thumb and forefinger and yank, it pops right off i thought we were talking about pheasants. __________________ Soccer-Mom Pro-Staffer *Hunting The Wild's of New Jersey*

Posted: 26 May 2006 12:05 PM
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Quote: echo valley farm 14 holland road wantage nj 07461 973-875-1924 They were out when I called them. Try J&G Game Farm. Also Wyckoff Poultry Farm in Wyckoff. __________________ It isn't the catch or the kill that makes for a great outdoor experience but enjoying all that God has created for us. Email me at birdmanmike@verizon.net instead of using PM's Official Hunt and Fish NJ Pro Staffer

Posted: 26 Sep 2006 7:19 AM
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wow, you were an old nj ducker weren't you, i left my name there, its been popping up lately here and there I'm glad you liked, it pirates didn't know how to spell hence the.... angree

Posted: 26 Sep 2006 7:28 AM
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There used to be a guy on Pleasent Hill Road by Black River. Wally Wrede. I doubt if he is in business anymore. __________________ Gun control is being able to hit your target MOLON LABE WWRD Member: NRA,ANJRPC,UBNJ,SFFC,DU

Posted: 26 Sep 2006 7:45 AM
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Drag... Try some of those Game Hen Chickens as well! Very tasty! Lop their heads off with an ax or machete! They squirm too much for a knife... I bought a bunch of Game Hens for a picnic I had once...Yummy on the grill!!!! __________________ ............................................ DON'T TREAD ON ME http://www.nchuntandfish.com/forums/index.php

Posted: 29 Dec 2006 12:54 PM
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angry pirate draqthor try steve morgan in new egypt heres the ph # 609 758 7956 also try burjans in three bridges ph # 908 782 7654 hope this helps oc

Posted: 26 May 2006 12:33 PM Last Edited By: Drop Tine
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Quote: Okay... I guess so. I'll just cut their heads off then with a knife. Kris make sure you post some pics. So everyone including myself can learn how to process a pheasant correctly. Just incase I also feel like having some pheasant over the week end.

Posted: 26 May 2006 12:44 PM Last Edited By: Schues41
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hmmmmmm I think I'd like some pheasant this weekend too! They're always better when they are fresh. The best thing to do is grab a fresh cut it's neck, but not too deeply because the meat is much better if you let it bleed out first. After about 10 to 15 minutes, you can remove the head entrails, and then grill em up! Yummy

Posted: 26 May 2006 2:40 PM
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I think you have to pull a Ted Nugent on the pheasant. Grab the bird and then whack its head against something hard like a rock or block of wood. Then cut open and take meat out. David __________________ NJ... Where fun comes to die!

Posted: 25 Sep 2006 4:56 PM
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Hey where do u get live birds to train/plant in the south jersey area? The closest place i know is feathered prayer in pemberton,i think, and thats a bit far from me now.

Posted: 28 Dec 2006 9:00 PM
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there's a place in ringos, NJ.. can't think of the name right now __________________ Quote: Hunting is My Heart & Soul, Without it. I'm just a empty shell.

Posted: 21 Oct 2008 8:53 AM
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Pheasant and Chukars. B&B Pheasantry in Pittstown NJ. (908) 735-6501, Speak w/ Ben. They sell live birds for private or club use. Also do private hunts on their land. Bring your own dog, or use their guide & dog. Also do goose hunting half & full days trips all over Hunterdon County. -Full Choke __________________ Guided Upland & Waterfowl Hunting In Hunterdon County Call 877-NJHUNTER

Posted: 21 Oct 2008 10:11 AM
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Quote: Call a french restaurant, see where they get theirs. Need a recipe? On the grill: Pre-heat grill to 425 Quarter pheasant (wings, legs, thighs, breast) Red wine vinegar about 1/4 cup and about 1/8 cup of olive oil. Marinate and coat pheasant in the oil/vinegar mix. season with salt, black pepper, oregano, basil- add minced garlic and diced onions to the pheasant. garlic powder and onion powder are ok if you don't have fresh. *an excellent substitute for seasoning is one packet of Good Seasons italian dressing. After about 15-30 minutes of marinade, check grill temp - if its real hot, turn grill down to med-high (temp around 400 degrees) SAVE THE MARINADE! YOU"LL NEED IT WHILE COOKING! Place parts on grill and be mindful as to temp; you don't want to burn it nor under-cook. It'll be about 5 minutes per side, but use your discretion. You want the meat browned and to prevent dry-out, spoon over remaining marinage on each piece, or remove each piece and quickly mop them in the marinade. When it looks done, remove from grill and place into serving dish - if any marinade is left, pour over finished pieces. Serve hot with side of broccoli rabe, and oven roasted potatoes. Any wine will work with this Red or white, but I would choose a light chianti or amarone for red, or for white, a decent chardonnay will do. My beer choice would be Franziskaner Hefe Weisse. Salute! Im guessing there is no worry about bacteria or salmanella? __________________ Assault is a type of behavior, not a type of hardware.

Posted: 21 Oct 2008 11:19 AM
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in french restaurants we use pheasants from africa. they taste and sear he best. always sear a pheasant with the skin side down and finish in the oven with stock butter asnd herbs. __________________ Team O.A.

Posted: 21 Oct 2008 1:13 PM
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Kris, I have a guy closer to you I won't post anything on here after what happend to a sertin corn guy somebody blabbed about here. Any how I dont have his number on my cell phone so I will email it to you later tonight. __________________ 6 day buck hunters had their best years when Nov.+ Jan. were bow only seasons additionally the Div. did best when every doe killed was paid for on a separate tag.

Posted: 21 Oct 2008 1:15 PM
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Ummmm, you guys do realize this thread is a year and a half old, right?? __________________ "Fat, Drunk, and stupid is no way to go through life son." Says who???? Support Single Mothers Of America---->PRO STAFFER