Poultry
Heart
Pheasant heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from 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 6.34 g
- Saturated Fat 2.11 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.9 g
- Polyunsaturated Fat 1.33 g
- Cholesterol 172 mg
- Sodium 70.6 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 64.6 g
- Energy 154 kcal
- Water 64.6 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 23.1 g
- Fat 6.34 g
- Saturated Fat 2.11 g
- Monounsaturated Fat 2.9 g
- Polyunsaturated Fat 1.33 g
- Omega-3 0.13 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 6.67 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 392 mg
- Major Minerals 391 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 172 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: 6.67 · 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
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
French and English game books codified barding and separate leg cooking. Cooks treated heart of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, heart was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.
British shooting seasons fixed pheasant as a winter game centrepiece; heart of pheasant took a named place in that kitchen trade.