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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bone

Breast

Carcass

Crown

Fat

Gizzard

Ground

Heart

Leg

Liver

Saddle

Skin

Supreme

Whole

Wing

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 12.

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Common Pheasant

Golden Pheasant

Chinese Ringneck

Phasianus colchicus

Bohemian

Green Pheasant

Melanistic Mutant

Hybrid Game Farm

Phasianus versicolor

English Pheasant

View all 12 breeds & varieties

Characteristics

Preparations

Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole

Provenance

Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticDelicateEarthyFirmGameyLeanMildSavoury

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 183

Amount per 100 g

Total Fat 10.7 g
Saturated Fat 2.98 g
Trans Fat 0.1 g
Monounsaturated Fat 3.91 g
Polyunsaturated Fat 1.85 g
Cholesterol 96.7 mg
Sodium 73.1 mg
Salt 0.14 g
Total Carbohydrate 1.02 g
Dietary Fibre 0 g
Total Sugars 0.54 g
Complex / starch 0 g
Protein 21.2 g
Water 68.4 g

Detailed nutrients

Energy 183 kcal
Water 68.4 g
Carbohydrates 1.02 g
- Sugars 0.54 g
  - Monosaccharides 0.38 g
  - Disaccharides 0.17 g
Protein 21.2 g
- Animal Protein 20.2 g
Fat 10.7 g
- Saturated Fat 2.98 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 1.85 g
  - Omega-3 0.19 g
  - Omega-6 0.93 g
- Trans Fat 0.1 g
Vitamins 46.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.33 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 2.3 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
Minerals 356 mg
- Major Minerals 349 mg
  - Calcium 38 mg
  - Sodium 73.1 mg
  - Potassium 238 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.14 g
- Sodium Chloride 0.14 g
Cholesterol 96.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.33 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·

Minerals

Sodium: 73.06 · Potassium: 238 · Calcium: 38 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Poultry muscle is relatively lean; skin and dark meat raise fat and energy.

In the kitchen

Culinary partners and combinations that usually underperform with Pheasant.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

EU Poultry

Class B Class A

History

500 BCECN

Common pheasants native to Asia were hunted and later transported along trade routes.

1000GB

Pheasants became established in European hunting estates and medieval banquets.

1800GB

Driven shoots and gamekeeping industrialised pheasant supply for British tables.

1950

Farmed and wild pheasant both supplied restaurants seeking seasonal game poultry.