Poultry
Supreme
Pheasant supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. 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 9.78 g
- Saturated Fat 3.11 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.7 mg
- Sodium 68.3 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 63.2 g
- Energy 188 kcal
- Water 63.2 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 23.1 g
- Fat 9.78 g
- Saturated Fat 3.11 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.99 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 462 mg
- Major Minerals 460 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.99 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Supreme of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated supreme of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, supreme was portioned and sold ready for the pan. Farmed pheasant supply widened restaurant access beyond wild bags.
French and English game books codified barding and separate leg cooking; supreme of pheasant took a named place in that kitchen trade.