Poultry
Fat
Pheasant fat is prized for barding, confit and roasting vegetables when clean and fresh-smelling. On goose it is abundant; on lean game birds it is scarce and precious. Render gently or lay strips over breast while roasting. Discard if off-odour. Save strained fat in a jar for potatoes and future confit.
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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 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.1 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 113 mg
- Sodium 73.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.83 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 401 mg
- Major Minerals 400 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 113 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: 6.83 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
French and English game books codified barding and separate leg cooking. Cooks treated fat of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, fat was portioned and sold ready for the pan. French and English game books codified barding and separate leg cooking.
British shooting seasons fixed pheasant as a winter game centrepiece; fat of pheasant took a named place in that kitchen trade.