• Welcome to Rum River Pheasant Farm

    Pheasant Farm in Princeton, MN devoted to raising the best game bird possible

     

     

     

     

     

     

  • About Rum River Pheasant Farm

    Who we are

    We are a family owned and operated business. We practice being consistent with our core values and vision in the production of high quality birds

    Our Core Values

    Integrity: We ensure honesty and fairness in all our actions

     

    Customer Value: We treat all people with courtesy, respect and first class service

     

    Our Vision

    Our vision for Rum River pheasant farm is that we are forward-thinking

    and innovative in our process of producing the best pheasant possible

  • Adult Pheasants

    Taking orders for the 2021/2022 season!!

    Delivery Available

    7 Week old

    Starter Pheasants

    Taking orders now. Birds available starting in May 2021!!

    Delivery Available

     

     

     

     

     

     

     

     

     

     

    We strive to sell the best Pheasants possible

  • Recipes

    Roasted Pheasant​

     

    Ingredients:

    • pheasant, quartered
    • 2 carrots, sliced
    • 5 baby red potatoes, quartered
    • 1/2 onion, cut into chunks
    • salt and pepper
    • 2 pinches thyme
    • 1/4 cup chicken broth
    • roasting bag

    Directions:

    Place the pheasant pieces in the roasting bag.

    Add the carrots, potatoes and onion. Sprinkle on the thyme and season to taste with salt and pepper.

    Add the chicken broth and seal the bag.

    Cook on grill over medium heat or place bag in roasting pan and cook in the oven at 350 degrees.

    Grill or bake for 20 minutes. Flip over and cook 25 minutes or until meat feels tender.

     

     

    Smoked Wild Pheasant

     

    Ingredients:

     

    • 1 pheasant, cleaned with skin
    • 1 cup salt
    • 1 cup sugar
    • Water

     

    Directions:

    In a large non-metallic container combine sugar and salt with enough water to cover bird. Add bird and let bird set in brine for 24 hours.

    Drain. Let bird air dry on paper towels for 1 hour while preparing smoker. Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions). If air is cool it may take longer for bird to be cooked through. Test for doneness by moving bird's leg. The legs will move freely when done.

     

     

  • Contact Rum River Pheasant Farm

    30925 County Rd 5 NW
    Princeton, MN 55371
    24/7
    Shawn N 763-999-1321 / Dave L 612-209-8090