Poultry
Whole
Whole pheasant is the oven-ready bird for roasting, pot-roasting or spatchcocking. The meat is lean pale game with mild woodland notes when young and denser flavour when older. In British and French game cookery, the whole bird is the classic feast form before any portioning. Season cavity and skin, protect lean breast with fat or bacon if needed, and roast until thigh juices run clear or probe temperature is safe. Rest before carving; the carcass becomes stock. It dries if roasted like fatty chicken—bard, baste, or braise older birds. Pairs well with 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 9.51 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.85 g
- Polyunsaturated Fat 2 g
- Cholesterol 91 mg
- Sodium 69.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 63.7 g
- Energy 187 kcal
- Water 63.7 g
- Carbohydrates 1.05 g
- Sugars 0.5 g
- Protein 20.7 g
- Fat 9.51 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 3.85 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.02 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 423 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.02 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As pheasant cookery specialised, whole was portioned and sold ready for the pan. Butchers portioned pheasant breasts and crowns for weeknight game cooking.
Butchers portioned pheasant breasts and crowns for weeknight game cooking; whole of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated whole of pheasant as a cut with its own timing and sides.