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October 2009
Book published 18 July 2009
“Pheasant
is often regarded as a 'natural' meat. However, the modern pheasant
is likely to have been reared semi- intensively and to have suffered
serious welfare insults.”
The Farm Animal Network
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Roast Pheasant
- Between April and June take one cock pheasant and 8 hen pheasants
- Place in breeding pen for 3 months
- As soon as eggs are laid pack for transferring to incubator
- Incubate for between 23 and 26 days
- Pack newly hatched chicks for transferring to brooder house
- At 10 days 'de-beak' birds with a hot blade
- After a few weeks remove to rearing units (several hundreds can be
- kept in one unit)
- At 3 1\2 weeks fit birds with 'bits' and 'visors' to prevent cannibalism
- At 6 - 7 weeks pack birds in crates for transferring to shooting estates
- Place in release pens and continue to provide feed and water
- Eventually open doors so that the birds go out into the woodland and learn to fly
- Expect between 10% and 20% to survive for more than one year
- Shoot between October 1 and February 1
- To enhance the gamey flavour hang carcasses until decomposition sets in
- Roast for 45 minutes
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