An upland game bird like grouse, turkey, and quail, pheasant naturally forage among the tall grasses and cornfields of the Midwest. These delicious birds are raised in open flight pens under a natural cover of corn and sorghum, enabling them to develop a mild game flavor reminiscent of their wild counterparts. The cold fall and winter in Vermont provides an ideal climate for developing a finish, or layer of fat under the skin, which enhances their flavor and keeps them moist during the cooking process.