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The pheasant is a bird of the order Galliformes, whose meat is very popular among gourmets. It has excellent taste, and is also a real storehouse of vitamins and minerals.
The pheasant is a fairly large bird. The body length of an adult can be 0,8 meters. The weight of a large pheasant reaches two kilograms.
General characteristics
The habitat of wild pheasants is forests with dense undergrowth. A prerequisite is the presence of bushes in which the bird feels safe and comfortable. Most often, all pheasants try to stay near lakes or rivers in order to have access to water.
Despite the very solid dimensions, these birds are very shy. At the same time, which is remarkable, having noticed some kind of danger, they try to hide in the grass and in the bushes. Pheasants rarely fly up trees.
The main food of these birds are grains, seeds, berries, as well as shoots and fruits of plants. Also in the diet of pheasants there are insects and small mollusks.
In the wild, pheasants are monogamous and choose once for a lifetime. It should be noted that male pheasants are not only much larger than females, but also much brighter colored. Their head and neck are golden green, with a dark purple to black tint. On the back, the feathers are very bright, fiery orange, with a spectacular black border, and the rump is copper-red, with a purple tint. The tail is very long, consists of eighteen yellowish-brown feathers, with a copper “border” that has a purple tint. The males have spurs on their paws.
At the same time, in comparison with the representatives of the “stronger sex”, female pheasants have a rather pale appearance. They have dull plumage that varies in color from brown to sandy grey. The only “decoration” are black-brown spots and dashes.
Pheasant nests are built on the ground. Their clutches are usually large – from eight to twenty brown eggs. They are incubated exclusively by females, “happy fathers” do not take any part either in this process or in the further upbringing of the chicks.
Historical information
The Latin name for this bird is Phasianus colchicus. It is believed that it unambiguously indicates where exactly it was first discovered.
So, as the legend says, the Greek hero Jason, the leader of the Argonauts, became the “pioneer” of pheasants. In Colchis, where he went for the Golden Fleece, Jason saw incredibly beautiful birds on the banks of the Phasis River, the plumage of which shimmered with all the colors of the rainbow under the rays of the sun. Of course, the Argonauts hastened to place snares on them. The meat of birds fried on a fire turned out to be very juicy and tender.
Jason and the Argonauts brought some pheasants to Greece as a trophy. Outlandish birds instantly gained popularity. They began to breed them as “living decorations” for the gardens of aristocrats. Pheasant meat was baked and served to guests at sumptuous feasts.
Pheasants were not too fastidious. They got used to captivity quickly, multiplied actively, but their meat still remained a delicacy.
Mention should also be made of the attitude towards pheasants in their “historical homeland” – in Georgia. There, this bird is considered a symbol of Tbilisi. She is even depicted on the coat of arms of the country’s capital. An interesting legend tells about why the pheasant was awarded such an honor.
So, according to legend, the king of Georgia Vakhtang I Gorgasal did not look for souls in falconry and devoted all his free time to this occupation. Once, while hunting, the king rushed off in pursuit of a wounded pheasant – very large and beautiful. For a long time he did not manage to overtake the fleeing bird. The king caught up with the pheasant not far from the hot springs, which beat out of the ground. Half-dead, weakened from loss of blood, the pheasant drank from the source, after which he instantly came to life and rushed away. In memory of this event, the king ordered the city of Tbilisi to be founded near the healing hot springs.
Due to its bright plumage and taste, the pheasant has long become a favorite subject of hunting for both the European aristocracy and the eastern nobility. Beginning in the sixteenth century, England began to deliberately breed pheasants in captivity, then to release them into hunting grounds at the age of six weeks. Already a century later, as the chronicles testify, up to eight thousand birds a year were raised for this purpose on the territory of Foggy Albion.
To date, the habitat of the pheasant in the wild is China, Asia Minor and Central Asia, the Caucasus, as well as the states of Central Europe. You can also meet this bird in Japan and America.
At the same time, in many states there is a strict ban on shooting wild pheasants due to the fact that the population has significantly decreased due to the actions of poachers. To increase the livestock, special farms are created – pheasants. Most of them are in the UK. More than XNUMX birds are reared here every year.
At the same time, pheasant meat is considered a delicacy and is very expensive, which, however, real gourmets do not consider a hindrance.
Types
In total, about thirty species of common pheasant are found in the wild. Their representatives differ from each other in their habitat, size, and plumage color. In captivity, golden, Hungarian and hunting pheasant are most often bred, the meat of which is of high quality and is very much appreciated by gourmets.
It is believed that pheasants reach culinary maturity at the age of six months. By this time, their weight reaches one and a half kilograms. The meat of young pheasants is very juicy and is considered dietary.
Bird hunting in special areas is allowed only from November to February. During this period, pheasants do not sit on nests and do not raise chicks. At the same time, pheasant farms sell fresh meat in chilled or frozen form all year round. As a rule, it is classified as category I, while the quality of wild pheasant meat varies – it can be either category I or II.
Calorie and chemical composition
Pheasant meat is considered a dietary product. Its energy value is relatively small and amounts to 253,9 kcal per 100 g. The composition of nutrients is as follows: 18 g of protein, 20 g of fat and 0,5 g of carbohydrates.
At the same time, as noted above, pheasant meat is a real storehouse of vitamins, as well as micro and macro elements.
Pheasant meat is valued primarily as an indispensable source of B vitamins. It is impossible to overestimate their role in the life of the body. It is the vitamins of this group that support energy metabolism, normalize the activity of the digestive system, and help maintain blood sugar levels at an acceptable level. At the same time, according to nutritionists, B vitamins “work” much more effectively if they enter the body not separately, but all at once. That is why pheasant meat is so valued by nutritionists – it contains almost all the vitamins of this group.
Thus, vitamin B1 (0,1 mg) is an effective antioxidant, improves cognitive processes and memory, and normalizes appetite. Vitamin B2 (0,2 mg) promotes the absorption of iron, thus contributing to the normalization of the blood count, regulates the activity of the thyroid gland, and helps maintain healthy skin and hair. Vitamin B3 (6,5 mg) helps to reduce the level of “bad” cholesterol, takes part in the synthesis of hemoglobin, promotes the absorption of protein that enters the body with food. Choline, also known as vitamin B4 (70 mg), is indispensable for the normal functioning of the liver – in particular, it helps the tissues of this organ recover after taking antibiotics or alcohol, as well as after past illnesses. In addition to hepatoprotective properties, choline also lowers the level of “bad” cholesterol and normalizes fat metabolism. Vitamin B5 (0,5 mg) stimulates the adrenal glands and also helps the body absorb other vitamins from food. In addition, it increases the body’s resistance. Vitamin B6 (0,4 mg) is necessary for the body to properly absorb proteins and fats. Vitamin B7, also known as vitamin H (3 mcg), helps maintain the condition of the skin and hair, maintains the intestinal microflora in a healthy state. Vitamin B9 (8 mcg) helps to stabilize the emotional background, supports the cardiovascular system, and also takes part in the synthesis of enzymes and amino acids. Finally, vitamin B12 (2 mcg) is necessary for the formation of red blood cells and prevents the development of anemia.
The chemical composition of pheasant meat also contains vitamin A (40 mcg) – a powerful antioxidant that helps to “disperse” the activity of the immune system.
The product is also valued for its high content of macro- and microelements. First of all, we should mention the high content of potassium (250 mg), sulfur (230 mg), phosphorus (200 mg), copper (180 mg) and sodium (100 mg) in pheasant meat. Potassium is necessary to normalize the heart rate, improves the supply of oxygen to brain cells, helps reduce swelling by normalizing the water balance in the body. Sulfur takes part in the synthesis of collagen, which is necessary to maintain the skin and hair in a normal state, has antihistamine properties, and normalizes the process of blood clotting. Phosphorus is responsible for the condition of the tissue of bones and teeth, as well as for cognitive abilities. A lack of copper can cause indigestion, depression and persistent fatigue, as well as anemia. Sodium is involved in the production of gastric juice, has a vasodilating effect.
Quite high levels of content in the product are also chlorine (60 mg), magnesium (20 mg) and calcium (15 mg). Chlorine is responsible for the regulation of digestion, prevents fatty degeneration of the liver. Magnesium is responsible for muscle activity, and also, in a “duet” with calcium, for the condition of bone and dental tissue.
Among other minerals present in the chemical composition of pheasant meat, tin (75 μg), fluorine (63 μg), molybdenum (12 μg) and nickel (10 μg) should be distinguished. Lack of tin provokes hair loss and hearing loss. Fluorine helps to increase the body’s resistance, strengthens the tissue of nails, bones and teeth, helps to remove toxic substances from the body, including heavy metals. Molybdenum prevents the development of anemia by increasing the level of hemoglobin, and also promotes the excretion of uric acid from the body. Nickel normalizes the activity of the pituitary gland and kidneys, lowers blood pressure.
Useful Properties
Due to its unique chemical composition, pheasant meat has a wide range of useful properties.
The meat of this bird is a source of valuable protein, which is very easily absorbed by the body.
This product is considered dietary due to its low fat content and the almost complete absence of cholesterol. Therefore, it can be used by followers of a healthy lifestyle and older people.
The perfectly balanced composition of B vitamins gives pheasant meat the ability to increase the body’s resistance and makes it an indispensable component of the diet of pregnant women.
The very low carbohydrate content makes pheasant meat a product recommended for people suffering from diabetes and atherosclerosis.
Pheasant meat is one of the best products for the prevention and treatment of anemia, as it helps to normalize the blood formula.
Culinary use and taste
Despite the fact that pheasant meat is darker in color compared to chicken, and its fat content is an order of magnitude lower, after any cooking it does not become either tough or stringy. Moreover, it does not need pre-marination, differing in excellent taste, juiciness and pleasant aroma.
From a dietary point of view, the poultry breast can be considered the most valuable part of the carcass. At the same time, it is prepared, as a rule, in its own juice, using a deepened baking sheet. Bone fragments can often be present in the finished dish, because the tubular bones of a pheasant are thinner and more fragile than those of a chicken, and often crumble during heat treatment.
Traditionally, the meat of this bird is a component of folk cuisines in the Caucasus, as well as in Central and Asia Minor and a number of European countries.
Since ancient times, pheasants have been considered a treat intended for special occasions and only for the most distinguished guests. Carcasses stuffed with hazel grouse, quails and dates were served during feasts in ancient Rome. Tsarist cooks in Russia got the hang of roasting whole pheasant carcasses, preserving plumage. The preparation of such a dish required a truly fantastic skill from the cook, because it was necessary to somehow make sure that the bird that was not plucked was sufficiently fried. In addition, the magnificent plumage of the pheasant should not have been damaged by fire.
In the Middle East, methods of preparing pheasant meat were less extravagant. The fillet was simply put in pilaf or added to couscous, previously fried with curry or saffron to make its taste more savory.
In Europe, broth made from pheasant meat is used as the basis for aspic. In addition, the bird is often baked, stewed with mushrooms, bell peppers, sour berries and fragrant herbs. Also, with pheasant meat, removed from the legs, breast and wings, omelettes are prepared.
Chefs stuff pheasant carcasses with nuts and chestnuts, pickled or fried champignons, and chopped egg with green onion feathers. Also, pheasants “in the old fashioned way” are roasted on a spit. Potatoes, rice or vegetable dishes are served as a side dish.
In addition, the pheasant has proven itself as an ingredient for preparing cold appetizers, pates and vegetable salads with dressing from a delicate sauce or olive oil.
In the most sophisticated restaurants, expensive wines are served with pieces of fillet in sauce or slices of roasted meat.
How to choose a product
So that the quality of the purchased product does not disappoint you, you should approach its choice responsibly.
First of all, make sure that in front of you is a pheasant carcass, and not some other bird. The pheasant has a white skin, like a chicken, but the meat is dark red when raw, in contrast to the pink-colored chicken. The difference is especially noticeable on the example of legs and breasts.
Be sure to check the meat for freshness. To do this, lightly press on it with your finger. If after that it restores its structure, then the product can be bought.
Cooking fried pheasant meat on lard
In order to prepare this dish, you will need the following ingredients: one carcass of a pheasant, 100 g of bacon, 100 k of butter, salt and spices to taste.
Thoroughly wash the plucked and gutted carcass both outside and inside. Stuff the legs and breast with bacon and sprinkle with salt.
Put slices of bacon inside the carcass. Place the pheasant giblets and a small slice of butter there.
Put pieces of bacon on top of the carcass.
Fry the carcass prepared in this way in a pan in pre-melted butter. Add water periodically. Fry until golden brown. Boiled or fried potatoes, vegetable salad or rice can serve as a side dish.
Cooking pheasant meat in the oven
In order to prepare this dish, we need the following ingredients: pheasant legs and breast, 3-4 tablespoons of soy sauce, the same amount of mayonnaise, one onion, salt, black pepper, bay leaf, ginger and sugar to taste.
Prepare a mixture of soy sauce, mayonnaise, salt, spices and sugar. Rub the meat with this mixture.
Put the pieces of meat on food foil (the length of the piece should be 30-40 centimeters). Sprinkle with chopped onions and wrap in foil to seal the meat. Please note: neither steam nor liquid should come out of the foil-wrapped meat.
Put the bundle in a preheated oven on a baking sheet. Bake for 60-90 minutes.
The pheasant with the vineyard is ready
To prepare this dish, you will need the following ingredients: one carcass of a pheasant, two green apples, 200 g of grapes, a tablespoon of vegetable oil, the same amount of butter, 150 ml of semi-dry red wine (100 ml will be used for baking, and 50 ml for to stew grapes and apples), a tablespoon of sugar, salt and black pepper to taste.
Rinse and dry the carcass using a paper towel. Melt the butter, add ground pepper and salt to it and grease the inside of the carcass with the resulting mixture. Rub the top of the meat with a mixture of salt and ground black pepper.
Fry the meat in a pan on both sides until a golden crust appears. After this, put the pheasant in a deep frying pan, pour in the same wine and send it to the oven, heated to 200 degrees.
From time to time, pour the pheasant with the broth that forms when the meat is baked, and turn the carcass over.
While the meat is baking, chop the apples. Place the slices in a small container, add grapes and 50 ml of wine, as well as sugar. Simmer and add the fruit mixture to the meat.
About 30 minutes before the end of the cooking process, remove the pheasant from the oven and seal with foil. In the event that the liquid has time to evaporate by this time, add a little water to the container.