Poultry
Carcass
Pheasant carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries lean pale game with mild woodland notes when young and denser flavour when older. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in British and French game cookery.
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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 16.2 g
- Saturated Fat 6.48 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 91.7 mg
- Sodium 70.1 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 48.3 g
- Energy 266 kcal
- Water 48.3 g
- Protein 30.1 g
- Fat 16.2 g
- Saturated Fat 6.48 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.87 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 537 mg
- Major Minerals 535 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.7 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: 6.87 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
European estates managed pheasants as prestige table birds for roast and pie; carcass of pheasant took a named place in that kitchen trade.
French and English game books codified barding and separate leg cooking. Cooks treated carcass of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, carcass was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.