Poultry
Bone
Pheasant bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of pheasant stays fresh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.46 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 94 mg
- Sodium 72.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.2 g
- Energy 266 kcal
- Water 48.2 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.46 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.45 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 645 mg
- Major Minerals 643 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.45 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As pheasant cookery specialised, bone was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.
British shooting seasons fixed pheasant as a winter game centrepiece; bone of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated bone of pheasant as a cut with its own timing and sides.