Generality
Pheasant is the common name attributed to various species of birds belonging to the family of Phasianidae (order of Galliformes); in particular, the "common Italian" pheasant belongs to the genus Phasianus, species P. colchicus.
If it weren't for the plumage, the pheasant would very much resemble a chicken. Unlike the latter, it has a slightly more tapered body, while the proportions of the head and neck remain the same. The tail, which in the poultry animal is short, in the pheasant is very long. The beak seems slightly more curved and the legs do not show substantial differences. The male pheasant, compared to the female, is distinguished by the presence of: a tarsal spur, hairless and red cheeks, a more showy plumage with a black head and, at times, a white collar.
The pheasant lives comfortably both in the mountains and in the hills, but mainly in the plains; likes to graze on open land, meadows and cultivated plots. It is not a great flyer and takes refuge mainly in the drains, among the grassy-shrubby vegetation or on the lower branches of the trees, which it reaches lazily with short flourishes. It rarely goes into the thickest brush. The feeding of the pheasant is comparable to that of the chicken but less carnivorous (grains, worms, insects, etc.). Among the natural predators of the pheasant, the fox and the birds of prey are mainly distinguished.
Pheasant meat
Pheasant is considered a constituent of game (also known as "black meat"). In the kitchen, he prefers long cooking preceded by a rather laborious preparation. The male pheasant has a stronger flavor and a more stringy consistency that worsens with aging; the female pheasant (known as pheasant) has a more delicate taste and is more suitable for mixing with other meats. be accompanied by a medium-bodied red wine.
The male pheasant is ideal for the formulation of stews, braised meats or similar preparations, to be consumed as a main course or as an accompaniment to first courses such as polenta or egg tagliatelle (game ragù). The female pheasant, in addition to brilliantly replacing poultry for courtyard in roasts, properly cooked and stripped, becomes an exceptional ingredient for the "beaten" of stuffed pasta, such as tortelli, triangles and ravioli.
Nutritional values (per 100 g of edible portion)
Pheasant meat goes perfectly with forest foods (mushrooms, dried fruit, berries, berries, chestnuts, etc.) and with berries or aromatic herbs of all kinds (berries and bay leaves, sage, juniper berries, pepper black, cloves, rosemary, etc.). The tomato is always relevant but not essential, as well as the integration of other meats (game: hare, roe deer, wild boar, venison, etc. or preserved pork: sausage, bacon, lard, etc.).
The preparation of the pheasant before cooking is not an easy subject to deal with. First of all, it would be very important to know where it comes from; farmed pheasants have less intense but more tender and easier to cook meat; the same, as we have already said, applies to the female of the animal. In the event that a male pheasant, old and wild (in my opinion) should happen, one cannot ignore the pre-treatment with maturation and marinating. the pheasant must be slaughtered (plucked, gutted), after which it would be ideal to place it hanging by the neck in a cold and ventilated place or in the fridge. The time required for maturation varies according to the sex and size of the animal but, in principle , it would be counterproductive to extend it beyond 3-4 days; by combining it with a marinade, the ideal formula could be: 2-3 and a half days of maturation followed by a night of marinating. The marinade for the pheasant is subjectively composed. The essentials are: extra virgin olive oil, celery, carrots, onion (or shallot), dressed garlic, peppercorns, red wine and white vinegar. At will, you can choose between: bay leaves, juniper berries, cloves, thyme, cumin, rosemary, honey and balsamic vinegar.
Pheasant meat is lean (therefore suitable for a low-calorie diet) and rich in proteins with a high biological value; the energy intake of the WHOLE animal is lower than that of chicken with skin.
The vitamins contained in it are the same as in other meats; there is no lack of most of the molecules belonging to the B complex and, above all, niacin (vit. PP) and cobalamin (vit. B12). In the absence of the necessary data, it is only conceivable that pheasant meat is rich in iron.
Pheasant meat is a food purinophore, therefore unsuitable for the diet against hyperuricemia and gout.
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