Poultry
Without Giblets
Whole pheasant without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 9.92 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.4 mg
- Sodium 67.5 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 68.5 g
- Energy 178 kcal
- Water 68.5 g
- Carbohydrates 1.02 g
- Sugars 0.47 g
- Protein 23.2 g
- Fat 9.92 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.7 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 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 297 mg
- Major Minerals 296 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.7 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Without Giblets of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
Farmed pheasant supply widened restaurant access beyond wild bags; without giblets of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated without giblets of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, without giblets was portioned and sold ready for the pan. French and English game books codified barding and separate leg cooking.