Poultry
Crown
Pheasant crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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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 10.4 g
- Saturated Fat 2.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.97 g
- Cholesterol 87.8 mg
- Sodium 73.4 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 68.5 g
- Energy 191 kcal
- Water 68.5 g
- Carbohydrates 1.05 g
- Sugars 0.47 g
- Protein 22.2 g
- Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.97 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.26 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 307 mg
- Major Minerals 305 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.26 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Crown of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
British shooting seasons fixed pheasant as a winter game centrepiece. Cooks treated crown of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, crown was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.
European estates managed pheasants as prestige table birds for roast and pie; crown of pheasant took a named place in that kitchen trade.