Poultry
Bone In
Bone-in pheasant breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. It dries if roasted like fatty chicken—bard, baste, or braise older birds.
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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 14.4 g
- Saturated Fat 5.75 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.75 g
- Polyunsaturated Fat 2.86 g
- Cholesterol 92.1 mg
- Sodium 68.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.4 g
- Energy 258 kcal
- Water 48.4 g
- Protein 32.3 g
- Fat 14.4 g
- Saturated Fat 5.75 g
- Monounsaturated Fat 5.75 g
- Polyunsaturated Fat 2.86 g
- Omega-3 0.34 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 8.79 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 511 mg
- Major Minerals 510 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.1 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: 8.79 · 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
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
British shooting seasons fixed pheasant as a winter game centrepiece; bone in of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated bone in of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, bone in was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.