Poultry
Pheasant
Pheasant is a classic game bird with lean, aromatic meat that benefits from careful cooking, barding, or moist heat. Common pheasants dominate European shoots and farmed supply; whole birds, breasts, and legs are the usual cuts. Younger birds roast well; older birds suit braises, pies, and terrines. Hang time and seasonality shape flavour intensity in traditional game cookery.
Also known as: Faisan, Zhì
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Breeds, cuts & preparations
Variety
BohemianChinese RingneckCommon PheasantEnglish PheasantGolden PheasantGreen PheasantHybrid Game FarmMelanistic MutantPhasianus colchicusPhasianus versicolorReeves's PheasantRing-necked Pheasant
Source
Indoor FarmedOutdoor FarmedWild
Provenance
Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown
Preparation
Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole
CommonCharacteristic
AromaticDelicateEarthyFirmGameyLeanMildSavoury
Grading systems
European Union — EU Poultry Class
A
History
CN
Common pheasants native to Asia were hunted and later transported along trade routes.
GB
Pheasants became established in European hunting estates and medieval banquets.
GB
Driven shoots and gamekeeping industrialised pheasant supply for British tables.
Farmed and wild pheasant both supplied restaurants seeking seasonal game poultry.