Of all of the game birds hunted in the Americas, the one most often synonymous with sport hunting is the pheasant. Pheasant, specifically the ring-necked pheasant, is one of the most common game birds in North America, and often brings to mind visions of crisp fall days or that fabled dish--pheasant under glass. Learn about the history, habitat, hunting and preparation of this marvelous bird.
Origins in America
Pheasant was originally introduced to American forests and fields in 1733 in the form of several pairs of black-necked pheasants in the New York area. The bird that has come to be synonymous with pheasant to most Americans, the ring-necked pheasant, was introduced to the Willamette Valley in Oregon (in the form of 100 pairs) by one Judge O.N. Denny in 1881. The following hundred plus years has seen the birds push their way across the continent (often with human help) to establish themselves wherever their habitat will sustain them.
Habitat
As regards habitat, the common (or, again, ring-necked) pheasant prefers thick underbrush, thicket or ground cover in which to conceal itself. The bird tends to evade predators by running and darting back and forth at a not unimpressive rate of speed, as opposed to flying. However, when startled and given no other choice, the birds will fly for short distances; and, when being hunted, they are able to be flushed out by dogs or hunters on foot.
Hunting
As a game bird, pheasants are most commonly hunted in the Midwestern states, though they are found all across the United States as well as into Canada. Pheasant hunting seasons typically open in the fall and run through early to mid winter, but hunters would want to verify with their state the specific dates of the season as well as the applicable permits, limits and other associated regulations.
Curing
When preparing pheasant for cooking, it is common practice to hang the birds outside for a period of several days (up to two weeks) to allow the meat to cure through a slight decomposition. It is widely believed that this decomposition greatly enhances the flavor of the meat, and makes the meat much more tender as the fibers break down. Older birds will require a lengthier hanging time than younger, and the amount of time that you choose to cure your pheasant is, for the most part, a matter of personal taste. (Shorter hanging times equal not only a tougher meat, but also a fresher flavor.)
Preparation
Once your cured pheasant has been cleaned and is ready for cooking, there are a variety of recipes to choose from. Pheasant is typically prepared in a manner consistent with how you would handle chicken or other land-based fowl. It may be roasted, barbecued, grilled, simmered, fried or made into soup or a ragout. The flavor tends to be slightly on the gamy side, and is not inconsistent with what you associate with dark-meat chicken, so bear this in mind when you are thinking of the way that you wish to prepare it. While there are many recipes to be found in both books and on the Internet, a great place to begin is Eileen Clarke's Upland Game Bird Cookery cookbook. Whatever you do, be it a simple fried pheasant or the iconic pheasant under glass, it will be delicious.
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