Poultry
Breast
Pheasant breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. It dries if roasted like fatty chicken—bard, baste, or braise older birds. Excellent with bacon, juniper, cabbage, bread sauce, grapes and cider.
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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 5.1 g
- Saturated Fat 1.69 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.3 g
- Polyunsaturated Fat 1.11 g
- Cholesterol 95 mg
- Sodium 71.5 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 26.4 g
- Water 65.4 g
- Energy 156 kcal
- Water 65.4 g
- Carbohydrates 1.01 g
- Sugars 0.51 g
- Protein 26.4 g
- Fat 5.1 g
- Saturated Fat 1.69 g
- Monounsaturated Fat 2.3 g
- Polyunsaturated Fat 1.11 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.78 mg
- Vitamin B5 — Pantothenic Acid 1.09 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 301 mg
- Major Minerals 300 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.78 · vitamin-b5-pantothenic-acid: 1.09 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
European estates managed pheasants as prestige table birds for roast and pie; breast of pheasant took a named place in that kitchen trade.
European estates managed pheasants as prestige table birds for roast and pie. Cooks treated breast of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, breast was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.