Poultry
Gizzard
Pheasant gizzard is muscular and chewy until simmered tender—then excellent fried, stewed or in gravy. Clean well, braise until tender, crisp if desired. A classic thrift cut 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 10.1 g
- Saturated Fat 2.86 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 95.1 mg
- Sodium 66.9 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 62.6 g
- Energy 179 kcal
- Water 62.6 g
- Carbohydrates 1.01 g
- Sugars 0.47 g
- Protein 22.7 g
- Fat 10.1 g
- Saturated Fat 2.86 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.74 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.74 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Gizzard of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
As pheasant cookery specialised, gizzard was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.
European estates managed pheasants as prestige table birds for roast and pie; gizzard of pheasant took a named place in that kitchen trade.
European estates managed pheasants as prestige table birds for roast and pie. Cooks treated gizzard of pheasant as a cut with its own timing and sides.