"Pheasant" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Pheasant is a bird from the pheasant family. Its meat is considered a delicacy, valued for its delicate flavor and low fat content.

Pheasant meat is rich in protein, B vitamins, and minerals such as zinc, selenium, iron, potassium, magnesium, and others. It also contains beneficial amino acids and unsaturated fatty acids.

Pheasant can be prepared in various ways: it is fried, roasted, braised, grilled, or baked. It pairs well with a variety of sauces, side dishes, and seasonings.

However, it is worth noting that pheasant meat can be somewhat tougher than chicken or turkey meat, so it should be cooked carefully to avoid drying out.

Here are some tips for cooking pheasant:

1. Before cooking, the meat should be thoroughly washed and patted dry.
2. To tenderize the meat, you can use a marinade, for example, made from wine, lemon juice, olive oil, and spices.
3. When frying or roasting pheasant, monitor its temperature and avoid overcooking the meat.
4. Pheasant can be served with various sauces, such as berry sauce, red wine sauce, or mushroom sauce.

When choosing a pheasant for purchase, pay attention to its freshness. The meat should be firm, without an unpleasant odor or stains. It is also worth checking the expiration date and storage conditions.