How pheasant meat differs from other types, the most delicious recipes

The pheasant is a wild bird from the chicken family, and is now successfully raised by domestic farmers. Pheasant meat has its own distinctive taste and appearance. It is considered valuable because it contains many beneficial elements for human health. It is used to prepare delicious dishes in various countries.

Pheasant meat: what does it look like and taste like?

Pheasant carcasses are difficult to find in a regular butcher's shop; the bird is most often hunted or purchased from farmers. Many consumers consider pheasant to be the most delicious meat, which acquires a unique flavor after a long fermentation period.

To do this, the meat is frozen at a temperature of -1 to -3 degrees Celsius. The freezing period is 3-7 days.

Features of taste indicators:

• the finished dishes are dominated by tart-sweet flavors;
• many note that the scent has notes of the steppe and forest;
• taste is influenced by food and habitat, as well as region;
• Farmed pheasants are most similar to chicken.

Pheasant meat is considered tough, but marinating it beforehand makes it tender. If you use baby pheasants, you can get very tender meat. It retains its juiciness at any age; the key is to cook it properly.

How much does a pheasant carcass weigh?

The weight of an adult pheasant depends largely on growing conditions, feed quality, and bird species. Wild pheasants rarely weigh more than 1 kg, while domesticated birds can weigh around 2.5 kg.

Composition and caloric content

Pheasant meat is considered a delicacy because it contains a huge amount of easily digestible protein. It also contains many other nutrients. For example:

• nicotinic acid;
• pyridoxine;
• pantothenic acid;
• cobalamin;
• sulfur;
• phosphorus;
• selenium;
• potassium;
• calcium;
• magnesium;
• sodium;
• manganese;
• iron;
• copper;
• zinc;
• thiamine;
• riboflavin;
• vitamin C and A;
• retinol;
• saturated fats;
• unsaturated fatty acids – Omega-6, Omega-3, Omega-9.

The caloric content of 100 g of meat is 181 kcal.

How is pheasant meat beneficial for human health?

Pheasant meat brings great benefits to the human body because it has the following properties:

• the metabolism of carbohydrates, proteins, lipids and cholesterol is restored;
• metabolism accelerates;
• the functioning of the adrenal glands, brain, digestive system, pancreas and other organs is normalized;
• the immune system is strengthened;
• hemoglobin increases;
• improves blood composition;
• hormones responsible for bones and muscles are synthesized;
• stress resistance and performance are increased;
• twilight visual acuity and retinal condition improve;
• water and salt balance is normalized;
• promotes healthy development of the fetus during pregnancy;
• affects the nervous system.

Pheasant meat is not only easily digested but also easily digested. There's no feeling of heaviness after eating it.

Harm and contraindications

Pheasant meat is not contraindicated during pregnancy or lactation, and can be given to children from 12 months of age. It is considered hypoallergenic, meaning it poses no harm to the body. However, doctors recommend avoiding pheasant meat during exacerbations of certain liver diseases and pancreatitis.

How to distinguish a pheasant from other birds: the main indicators that you have a pheasant in front of you

If you buy pheasant at a market, store, or from a farmer, it's important to know how it differs in appearance (besides the meat color) from chicken, turkey, and other poultry. This is important to avoid being ripped off by unscrupulous sellers.

The main characteristics of pheasant meat products:

• the shape of the body is like a triangle, but there is a “waist” and the back itself is thin;
• the sternum is also narrow, so the skeletal bones are thin;
• there are no fat deposits on the skin, but they are present in carcasses obtained from farms (thanks to high-quality feeding);
• the bones on the legs are thin, and the meat has visible muscle flaps;
• there is almost no cartilage;
• the keel is considered to be wide and long - so much so that it becomes problematic to extract the entrails;
• non-standard shade of meat.

Also note the cost – it's much higher than chicken meat. This is due to the difficulties and special requirements involved in raising poultry.

How to choose, store and how much does it cost?

When choosing a pheasant carcass, consider not only the meat's key characteristics but also its freshness. To do this, smell, inspect, and feel the meat:

• when pressed, the meat should quickly return to its original state;
• the smell should not have a repulsive sourness;
• The skin should be white and translucent.

The shelf life of pheasant depends on where it's stored. Refrigerated, the meat will keep for two days, and in the freezer, it will last up to six months. For long-term freezing, vacuum-sealed bags are best.

The average price for 1 kg of pheasant meat is 1,000-1,500 rubles. However, the price varies by region, type of product (farmed or wild), and other factors.

Is it necessary to soak pheasant meat and how to do it correctly?

If the pheasant isn't too old, its meat doesn't need to be soaked for long, but to fully develop the meat's flavor, experts recommend marinating the bird. Soaking also helps to slightly tone down the wild pheasant's flavor (not everyone likes it). There are several brine options available:

• With lemon juice. Dissolve 1 tablespoon of lemon juice or 1 teaspoon of citric acid in 1 liter of water, add 0.5 teaspoon of salt. Pour the mixture over the bird and let it simmer for no more than 60 minutes.
• With soy sauce. It perfectly masks the flavor and aroma of wild birds. For the marinade, simply add 2-4 cloves of garlic to 1 liter of soy sauce and marinate the meat for 50 minutes. Adding salt is strictly prohibited, as the sauce already contains salt.
• With wine. This adds a very piquant flavor to any dish. Dry red wines are used, along with salt, ground black pepper, Provencal or Italian herbs, and other favorite spices. Marinate for no more than 50 minutes.
• With balsamic vinegar. The same additives are added to it as to wine, but it should be kept in the marinade for a maximum of 25 minutes.

What to do with the carcass of a slaughtered pheasant?

To properly process poultry after slaughter, pay attention to the sequence of actions and rules:

1. First, scald the pheasant in boiling water and pluck the feathers. Start at the bottom and work your way up.
2. Process the plucked bird using a gas burner.
   
3. Wash thoroughly.
4. Start cutting along the breast, passing the knife to the anus.
5. Remove the entrails—first the crop, larynx, and esophagus, then the remaining internal organs. Handle the liver with extreme caution.
6. Rinse again under plenty of running water and dry with a towel.
   
7. Soak in marinade.
   

Now the pheasant carcass can be sent to the refrigerator, freezer or to the market.

How to cook pheasant deliciously and easily?

Pheasant is perfect for pan-frying, baking in the oven, and even boiling in a slow cooker. In each case, follow the instructions. We offer the simplest recipes, accessible even to novice cooks.

In the oven

Pheasant meat cooked in the oven turns out very juicy. To make it, you'll need the following:

• a small pheasant carcass (about 1 kg);
• olive or other vegetable oil – about 50 ml;
• onions – 2-3 heads;
• salt, pepper – to taste;
• sage and rosemary for piquancy - 15-20 g each.

The cooking process is simple:

1. Mix together salt, ground black pepper, herbs and olive oil.
2. Spread the resulting mass over the outside and inside of the bird.
3. Cut the onion into 4 pieces.
4. Place the carcass in a baking dish and arrange the onions next to it.
5. Place the pan in the oven preheated to 200-220 degrees.
6. Bake for exactly 10 minutes, then reduce the temperature to 160 degrees Celsius (325 degrees Fahrenheit). Let the meat cook for another 45-50 minutes.

In a frying pan

This recipe takes minimal time to prepare. What you'll need:

• pheasant fillet;
• dried onions and garlic;
• vegetable oil for frying;
• eggs;
• salt and pepper;
• breadcrumbs.

Cooking instructions:

1. Cut the fillet into pieces or strips.
2. Beat eggs in a bowl, season with salt and pepper.
3. Pour breadcrumbs into another container.
4. Pour oil into a frying pan and heat at high temperature.
5. Dip the meat in the eggs, then in the breadcrumbs and immediately transfer to the pan.
6. Without reducing the heat, fry on each side for 2-3 minutes (the thinner the pieces, the less time).

In a multicooker

This dish takes a while to prepare, but it's worth the effort. Ingredients:

• balsamic and soy sauce – 30-40 ml each;
• garlic – 3-4 cloves;
• carcass of one pheasant.

How to cook:

1. Boil the carcass in water for 60 minutes. In a multicooker, this is the first course cooking mode.
2. Cut the cooled meat into portions.
3. Fry in a slow cooker for half an hour.
4. Combine all remaining ingredients. Coat the roasted meat in the sauce and return to the slow cooker, setting it to simmer. Cook for 15 minutes.

What else can you make from pheasant meat?

Pheasant is a versatile meat, so it can be used to prepare absolutely any dish, from a simple soup to a festive shashlik. However, this must be done strictly according to the rules and recipes.

Noodle soup

Pheasant soup is very rich and filling, yet easy to prepare. What you'll need:

• pheasant carcass;
• water;
• carrots, onions, celery root – 1 each;
• herbs, salt, butter;
• raw egg and flour, or, if boiled during a hunt, store-bought noodles.

The cooking process is as follows:

1. Cut the pheasant carcass into 2 or 4 pieces.
2. Place in water and bring to a boil.
3. Drain this liquid and rinse the meat.
4. Place in fresh water and simmer for a couple of hours. Don't forget to add half of the vegetables. You can also add parsley root.
5. Remove the carcass and divide into portions.
6. Prepare a frying of onions and carrots in butter.
7. Separately, knead the dough and cut the noodles.
8. Strain the broth, add the fried vegetables, and after it boils, add the noodles.
9. Cook for 10 minutes maximum.

Pheasant stewed with mushrooms

Mushrooms pair perfectly with pheasant meat and complement its unique flavor. Ingredients:

• chicken broth – 400 ml;
• Madeira wine – 100-150 ml;
• pheasant – 600-700 g;
• raw porcini mushrooms – 150-200 g;
• onion and chili pepper – 1 each;
• butter – 3 tbsp;
• melted pork fat – 1.5 tbsp;
• salt and pepper (black or red).

How to cook:

1. Cut the pheasant into 4 pieces.
2. Rub the meat with spices and salt.
3. Lightly fry in lard, then separately fry the mushrooms, cut into 2-4 pieces, in butter. Fry the onions in the same pan.
4. Place all ingredients in a saucepan and add the chicken broth. Simmer for about an hour and a half on the lowest heat.
5. Add chili pepper and wine.
6. Simmer for another 3-4 minutes.

Shashlik

You can cook shashlik not only outdoors during a hunt, but also at home in a frying pan. The taste is identical to cooking over a campfire. What you need:

• young pheasant - 1 carcass or fillet;
• orange and onion – 1 each;
• pork fat – 100 g;
• rum – 100 ml;
• vegetable oil – 2-4 tbsp;
• red and yellow bell peppers – 1 each;
• salt, spices for barbecue of good quality.

How to cook:

1. Prepare the marinade using orange juice (freshly squeezed), spices and salt.
2. Cut the pheasant meat into pieces.
3. Soak it in the marinade for 40 minutes.
4. Lightly fry the meat in a frying pan.
5. Thread it onto skewers, alternating with lard, onion rings and sweet pepper.
6. Light with a gas torch, after pouring some rum over it.

Schnitzel

Pheasant schnitzels are juicy, filling, and delicious. To prepare them, prepare the following ingredients:

• pheasant fillet – about 800 g;
• orange – 2 pcs.;
• eggs – 2-3 pcs.;
• breadcrumbs;
• butter – 2 tbsp;
• herbs, spices, salt – to taste.

The cooking process is as follows:

1. Grind the pheasant meat in a meat grinder.
2. Add eggs, salt, spices.
3. Form small sized schnitzels.
4. Roll them in breadcrumbs.
5. Fry in butter on both sides.
6. Place the schnitzels on a common dish along with the sliced ​​oranges and herbs.

Poultry baked with potatoes

A great dish for both everyday and festive dinners. What you'll need:

• pheasant carcass;
• potatoes (the quantity depends on the wishes and parameters of the pheasant);
• pork fat mesh – 200-300 g;
• soy sauce and mayonnaise - 3-4 tbsp.;
• dry white wine – 100 ml;
• vegetable oil – 2-3 tbsp;
• ground black pepper, rosemary and salt.

Cooking instructions:

1. Divide the carcass into pieces.
2. Prepare a marinade from spices, salt, oil, mayonnaise, wine and soy sauce.
3. Marinate the meat in brine and leave it for 2 hours (in the refrigerator).
4. Remove the meat and place it in a pork net.
5. Place sliced ​​potatoes on the bottom of a baking dish.
6. Place the pheasant in the net.
7. Pour in the remaining marinade.
8. Bake in the oven until done at 180 degrees.

Potato soup with meatballs

This soup is light on the stomach, yet quite filling. What you'll need:

• water;
• pheasant carcass - 1 large or 2 small;
• potatoes – 5-7 pcs.;
• chicken egg - 1 piece;
• carrots – 1 pc.;
• onions – 2-3 pcs.;
• loaf slices – 100 g;
• salt, seasonings;
• lard and butter – 30-40 g each.

The cooking process is as follows:

1. Place the sliced ​​potatoes and grated carrots in a saucepan. Add some chopped onion if desired.
2. Add salt and cook until done.
3. Meanwhile, prepare the ground meat: grind the pheasant meat, onion, and lard through a meat grinder. Add the egg, seasonings, and salt.
4. Place the meatballs into the boiling soup and cook for 10 minutes maximum.
5. Add breadcrumbs made from cubes of bread to the finished soup and fry them in butter.

Pheasant stewed in sour cream

Pheasant meat cooked in sour cream turns out very tender and has a unique flavor. It pairs well with rice and potatoes. Ingredients:

• carcass;
• onion, sour apple and bell pepper - 1 each;
• sour cream – about 4-6 tbsp;
• mustard – 2 tbsp. l.;
• vegetable oil, spices, salt.

The cooking process is simple:

1. Cut the meat into portions.
2. Coat with seasonings mixed with sour cream and mustard.
3. Leave to marinate for half an hour.
4. Lightly fry in a frying pan with vegetable oil, then add a little water to simmer. Keep the heat low and the lid on.
5. After half an hour, add the onion cut into half rings, sweet pepper and apple.
6. Simmer on the stove for another 20 minutes.

Pheasant meat is considered a delicacy, healthy, and delicious, but to eat it properly, it's important to know not only how to cook the dish but also how to prepare the bird itself. This involves processing and soaking it (if necessary). Before purchasing a pheasant, be sure to familiarize yourself with the key characteristics of this unusual meat.

Frequently Asked Questions