Poultry
Skinless
Skinless pheasant breast is the leanest form—mild and diet-friendly but unforgiving on high heat. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 21.4 g
- Saturated Fat 6.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 8.99 g
- Polyunsaturated Fat 5.56 g
- Cholesterol 131 mg
- Sodium 69.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 57.6 g
- Energy 269 kcal
- Water 57.6 g
- Protein 19 g
- Fat 21.4 g
- Saturated Fat 6.85 g
- Monounsaturated Fat 8.99 g
- Polyunsaturated Fat 5.56 g
- Omega-3 1.95 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.66 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 131 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.66 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Butchers portioned pheasant breasts and crowns for weeknight game cooking; skinless of pheasant took a named place in that kitchen trade.
British shooting seasons fixed pheasant as a winter game centrepiece. Cooks treated skinless of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, skinless was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.