Know what’s on your plate
Pheasant
Calories & nutrition facts
meat and skin, raw
Nutrition facts
Per 100 g% DV- Calories 181 kcal —
- Protein 23 g 45%
- Carbohydrate 0 g 0%
- Fat 9.3 g 12%
- Saturated fat 2.7 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 40 mg 2%
- Cholesterol 71 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 53 µg 6%
- Vitamin C 5.3 mg 6%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 6.4 mg 40%
- Pantothenic acid (B5) 0.93 mg 19%
- Vitamin B6 0.66 mg 39%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.77 µg 32%
Minerals
- Calcium 12 mg 1%
- Iron 1.2 mg 6%
- Magnesium 20 mg 5%
- Phosphorus 214 mg 17%
- Potassium 243 mg 5%
- Zinc 0.96 mg 9%
- Copper 0.07 mg 7%
- Manganese 0.02 mg 1%
- Selenium 15.7 µg 29%
- Iodine 5 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 181 | 23 g | 0 g | 9.3 g |
| 1 × oz | 85 g | 154 | 19 g | 0 g | 7.9 g |
| 1 × unit (yield from 1 lb ready-to-eat pheasant) | 371 g | 672 | 84 g | 0 g | 35 g |
| 1 × pheasant | 400 g | 724 | 91 g | 0 g | 37 g |
| 2 × oz | 170 g | 308 | 39 g | 0 g | 16 g |
| ½ × oz | 42.5 g | 77 | 9.6 g | 0 g | 3.9 g |
| 3 × oz | 255 g | 462 | 58 g | 0 g | 24 g |
| 4 × oz | 340 g | 615 | 77 g | 0 g | 32 g |
Similar foods
- Pheasant meatraw, meat only133 kcal / 100 g
- Pheasant breastmeat only, raw133 kcal / 100 g
- Whole pheasantraw223 kcal / 100 g
- Pheasant legmeat only, raw134 kcal / 100 g
- Partridgeraw248 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Chickenmeat and skin, raw173 kcal / 100 g
- Guinea fowlwith skin, raw152 kcal / 100 g
- Quailmeat and skin, raw192 kcal / 100 g
Questions about Pheasant
How do you roast a whole pheasant without drying it out?
Brown it in a hot oven at 220°C for 15 minutes, then lower the oven to 180°C. Roast until the thickest part of the thigh reaches 75°C, basting with butter or its cooking juices; rest it for 10–15 minutes before carving.
How long does pheasant take to cook?
A whole bird often takes about 45–60 minutes at 180°C, but its size and the oven matter. Use a meat thermometer rather than relying on time: the thickest part of the thigh should reach 75°C, without the probe touching bone.
How do you keep pheasant breast moist?
Pheasant breast is lean, so pan-fry it over medium heat for a few minutes per side, then check that the centre reaches 75°C. Rest it briefly and slice across the grain; wrapping it in bacon or serving it with a buttery sauce helps keep the meal succulent.
What does pheasant go well with?
Its rich, gamey flavour pairs well with apples, pears, mushrooms, juniper and creamy sauces. Serve roast pheasant with roast potatoes and red cabbage, or use the meat in a pie with mushrooms and gravy.
Can you cook pheasant in a slow cooker?
Yes. Brown the bird or pieces first, then cook them with stock, onion and herbs on low until the meat is tender and reaches 75°C at the centre. Pheasant legs suit slow cooking particularly well; breast can become dry if left in for too long.
How should you store raw and cooked pheasant?
Keep raw pheasant covered on the lowest shelf of the fridge and cook it within a day or two, or freeze it. Refrigerate cooked meat promptly in a covered container and use it within three to four days.
Does pheasant taste like chicken?
Pheasant is poultry, but it usually has a firmer texture and a more pronounced, earthy game flavour than chicken. Its breast is lean, so it benefits more from careful cooking and a rich sauce.
Can you eat pheasant rare?
No: cook pheasant until the thickest part reaches 75°C, especially near the thigh joint, and keep raw juices away from cooked food. Rest the meat after cooking, but do not use pinkness alone to judge whether it is safe.
Source: Canadian Nutrient File 676 · per 100 g · carbohydrate per EU label, fibre excluded
