white ringneck pheasant

Pheasants are a mildly flavored heritage game bird. Their meat is similar in tenderness to chicken but pheasants have a heartier, more savory flavor that works well with ingredients and flavors typically paired with game meats as well as though that complement poultry.

Pheasant is an elegant option, particularly for fine dining establishments, that draws the eye on menus. Traditionally raised for flight so they would be more competitive to be hunted, these modern pheasants are specifically bred and raised with care to Label Rouge standards for ideal eating qualities.

Pheasant has a higher meat-to-bone ratio and the meat tends to be more lean, so the birds are often barded (wrapped with bacon or pancetta), basted, or brined prior to cooking. In addition to roasting whole, they can also be broken down into legs, thighs, wings and breasts similarly to chicken.

• Free Range
• No Antibiotics
• No Hormones or Steroids
• No Animal Byproducts
• All Vegetable Diet
• Air Chilled

The Label Rouge (Red Label) standards were established in the 1960s by the French government to preserve heritage breeds and artisanal farming methods, ensuring the utmost animal husbandry and a high quality, flavorful product.

The program has very stringent standards that covers all aspects of chicken production: growing, housing and sanitation, transportation and processing.

Specific requirements include breed genetics, a low maximum stocking density in houses, a resting period for houses between flocks, flock size, access to pasture (free range), a minimum growing time, feed ingredients and air chilling.