Poultry
Boneless
Boneless pheasant breast is fast retail meat—easy to slice and plate, quick to dry without care. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with bacon, juniper, cabbage, bread sauce, grapes and cider.
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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 2.87 g
- Cholesterol 93.7 mg
- Sodium 74.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.8 g
- Water 49.3 g
- Energy 261 kcal
- Water 49.3 g
- Protein 32.8 g
- Fat 14.4 g
- Saturated Fat 5.75 g
- Monounsaturated Fat 5.75 g
- Polyunsaturated Fat 2.87 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.81 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 510 mg
- Major Minerals 508 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.81 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
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. Cooks treated boneless of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, boneless was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.
British shooting seasons fixed pheasant as a winter game centrepiece; boneless of pheasant took a named place in that kitchen trade.