2014 Tantalize Your Tastebuds Recap

On Saturday, MacFarlane Pheasants opened the doors to our farm and freezer with the tenth annual Tantalize Your Tastebuds event. We couldn’t have asked for better weather, a better turnout, and better neighbors.

After a big advertising push on local radio, the stage was set for this year’s event. Under a big-top tent, we prepared 20 items utilizing MacFarlane Pheasants’ meat products along with some wilder offerings available through our store. Free to the general public, the event included dishes like bacon-wrapped quail, pheasant potpie, and even buffalo, elk, and alligator entrees.

Chef Sarah Boyd of the Janesville Country Club stopped by to tempt attendees with a savory pheasant stroganoff. We also prepared tasty pheasant sliders with a cranberry mustard. The latter recipe utilized our new ground pheasant, a recent addition to the MacFarlane Pheasants food product list in the last month. “Everyone loved it, and we sold a lot of the ground pheasant, so it must have gone over well,” said MacFarlane Pheasants’ Sarah Pope, one of the two planners of the event.

This year we had more families than ever, and many enjoyed a wagon ride around the farm. Neighbors from Janesville, Beloit, and the surrounding towns joined us during five hours of eating. Even our owner Bill MacFarlane and his family had a chance to stop by and mingle with guests.

This year’s edition of the Tantalize Your Tastebuds event was such a success because of our hard-working office and farm employees, some of who even volunteered for the event. Thanks to all of you who made this possible!

And finally, if you, our neighbors in Janesville and parts near, had a chance to stop by MacFarlane Pheasants on Saturday, thank you! Our farm has grown in large part through the support of our community, and it’s always a great time to be able to thank you individually at our biggest event of the year.
Tantalize Your Tastebuds




2014 Tantalize Your Tastebuds Recap

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