Poultry
Saddle
Pheasant saddle is the dual-loin roast on the back—showpiece lean meat for quick roasting when the bird is young and tender. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Protect with fat, cook hot and not too long, rest, carve into neat medallions. Older birds may need moist heat instead. It dries if roasted like fatty chicken—bard, baste, or braise older birds.
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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 10.4 g
- Saturated Fat 2.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.24 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.7 mg
- Sodium 65.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 67 g
- Energy 186 kcal
- Water 67 g
- Carbohydrates 1.03 g
- Sugars 0.51 g
- Protein 21.3 g
- Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.24 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 6.58 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 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 385 mg
- Major Minerals 384 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 6.58 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Saddle of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
Butchers portioned pheasant breasts and crowns for weeknight game cooking; saddle of pheasant took a named place in that kitchen trade.
Butchers portioned pheasant breasts and crowns for weeknight game cooking. Cooks treated saddle of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, saddle was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.