Poultry
Thigh
Pheasant thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 12.6 g
- Saturated Fat 3.09 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 92.2 mg
- Sodium 72.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 62.9 g
- Energy 206 kcal
- Water 62.9 g
- Carbohydrates 0.95 g
- Sugars 0.48 g
- Protein 23.3 g
- Fat 12.6 g
- Saturated Fat 3.09 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.37 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 464 mg
- Major Minerals 462 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.37 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
European estates managed pheasants as prestige table birds for roast and pie. Cooks treated thigh of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, thigh was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.
Butchers portioned pheasant breasts and crowns for weeknight game cooking; thigh of pheasant took a named place in that kitchen trade.