Related to chicken and turkey Originate in Asia; ranges from snowy high mountains to humid jungles Ground bird

fly short distances Light breast meat & dark legs VERY LEAN; cannot stand overcooking

Pheasant meat has a reputation for being tough or dry. ways to avoid:
barding with unsmoked

bacon, pancetta before cooking, or to slip some duck fat between the breast meat and the skin. Slow moist heat methods Quick dry heat methods Dont overcook ; meat should still be slightly pink roast pheasant with the breast down, or on its side, so the juices keep the breast from drying out

FARM-RAISED PHEASANT

WILD PHEASANT

Bigger than the wild variety More common variety Little more fat Milder flavor Whole grain diet Males - has a lot of tendons Males similar cooking methods with wild pheasants

Smaller Meat is much more flavorful Meat is darker in color fragrant with the heather and other wild plants that the birds Females easier with dry heat cooking methods Males long moist cooking methods

COOKING METHODS: Saute and Roast

COOKING METHODS: Pan-fry; confit pheasant legs and breast are seasoned and submerged in its own rendered fat with some other flavorings then let it cook and cool ; roast

COOKING METHODS: Griddling and Roasting Pheasant