Pheasant for lunch, lucky me!

24 Feb

Rick Smith owner of Ozarks Quail Farms at the helm of the big Green Egg!

Yesterday I had the pleasure of spending the better part of the day with Rick Smith, Owner of Ozarks Quail Farms in Republic. Much of it was hashing out old fishing stories about those big ones that got away or the covey we flushed near Miller back in the day. The end result to all these discussions was a great pheasant lunch he so kindly grilled for us. It had been quite awhile since I had any pheasant and it was awesome to say the least.

His wife, and partner Deb, had wrapped the birds in bacon and stuffed them with onions and a slice or two of mandarian oranges. Seasoned just right I have to tell you they were incredible.

Rick checks the temperture of the birds. He told me it's important to let those birds reach 350 degrees for about 45 minutes.

I asked Rick if the pheasant were available to purchase already processed and I am sad to say no they aren’t. He raises them strictly for hunting preserves and he did say that the birds were for sale in a few local markets over last summer but they are gone and he probably won’t be processing again for some time.

So if you were one of the lucky ones that bought some of those you know what I am talking about when I say “They were awesome!” You can follow Rick’s blog or visit his site he’ll be glad to hear from you, drop him a note. Thanks Rick for putting on the feedbag!

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