Poultry
Drumstick
Pheasant drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin with bacon, juniper, cabbage, bread sauce, grapes and cider.
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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 9.84 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 87 mg
- Sodium 67.8 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 66.7 g
- Energy 184 kcal
- Water 66.7 g
- Carbohydrates 1.01 g
- Sugars 0.52 g
- Protein 22.4 g
- Fat 9.84 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.8 mg
- Vitamin B5 — Pantothenic Acid 1.09 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.4 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 295 mg
- Major Minerals 294 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87 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: 8.8 · vitamin-b5-pantothenic-acid: 1.09 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Drumstick of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
French and English game books codified barding and separate leg cooking. Cooks treated drumstick of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, drumstick 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; drumstick of pheasant took a named place in that kitchen trade.