Poultry
Leg
Pheasant leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. It dries if roasted like fatty chicken—bard, baste, or braise older birds. Classic partners include bacon, juniper, cabbage, bread sauce, grapes and cider.
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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 9.54 g
- Saturated Fat 3.04 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 87.1 mg
- Sodium 72 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 67.2 g
- Energy 186 kcal
- Water 67.2 g
- Carbohydrates 1.04 g
- Sugars 0.52 g
- Protein 21.1 g
- Fat 9.54 g
- Saturated Fat 3.04 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.48 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 345 mg
- Major Minerals 344 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.48 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Leg of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated leg of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, leg was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.
French and English game books codified barding and separate leg cooking; leg of pheasant took a named place in that kitchen trade.