Braised Pheasant Breast
Phasianus colchicusClinical Encyclopedia
Braised pheasant breast is a lean, flavorful meat that is rich in protein and essential nutrients. It is often prepared by slow-cooking to enhance its tenderness and flavor.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Braised pheasant breast is best prepared by slow cooking in a flavorful broth or sauce to retain moisture and enhance taste.
Smart Selection & Storage
Choose pheasant breast that is firm and has a pinkish color without any discoloration.
Store in the refrigerator for up to 2 days or freeze for longer storage.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Supports muscle energy and performance.
"Pheasant meat has been a delicacy in many cultures for centuries, often associated with hunting traditions."
Myths vs Realities
Healthy Recipes
Herb-Infused Braised Pheasant Breast
This dish features tender braised pheasant breast infused with fresh herbs, served with a side of quinoa and steamed asparagus for a nutritious meal.
- 2 pheasant breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
- 1 cup quinoa
- 1 bunch asparagus
- 1. Heat olive oil in a skillet over medium heat, then add minced garlic and sauté until fragrant.
- 2. Season the pheasant breasts with salt, pepper, thyme, and rosemary, then add to the skillet and sear on both sides.
- 3. Pour in chicken broth, cover, and braise for 30 minutes on low heat. Meanwhile, cook quinoa and steam asparagus until tender.
Braised Pheasant Breast with Mushroom Risotto
A rich and creamy mushroom risotto pairs beautifully with braised pheasant breast, creating a comforting yet healthy dish.
- 2 pheasant breasts
- 1 cup arborio rice
- 4 cups low-sodium chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté onion until translucent, then add mushrooms and cook until soft.
- 2. Stir in arborio rice and cook for 1-2 minutes, then gradually add chicken broth, stirring until absorbed.
- 3. Braised pheasant breasts in a separate pot, then serve over the risotto, topped with Parmesan cheese.
Spicy Braised Pheasant Tacos
These tacos feature shredded braised pheasant breast seasoned with spices, topped with fresh salsa and avocado for a healthy twist.
- 2 pheasant breasts
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup chicken broth
- 8 corn tortillas
- 1 avocado, sliced
- 1 cup fresh salsa
- Cilantro for garnish
- 1. Season pheasant breasts with chili powder and cumin, then braise in chicken broth until tender.
- 2. Shred the meat and warm corn tortillas in a skillet.
- 3. Assemble tacos with shredded pheasant, avocado slices, and fresh salsa, garnishing with cilantro.
Braised Pheasant Breast with Sweet Potato Mash
This dish combines savory braised pheasant breast with creamy sweet potato mash, offering a delightful balance of flavors and nutrients.
- 2 pheasant breasts
- 2 medium sweet potatoes
- 1 tablespoon butter
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon cinnamon
- 1. Peel and boil sweet potatoes until tender, then mash with butter, cinnamon, salt, and pepper.
- 2. Braised pheasant breasts in chicken broth until fully cooked and tender.
- 3. Serve pheasant over sweet potato mash for a comforting meal.
Braised Pheasant Breast Salad with Citrus Vinaigrette
A refreshing salad featuring braised pheasant breast, mixed greens, and a zesty citrus vinaigrette for a light yet satisfying meal.
- 2 pheasant breasts
- 4 cups mixed greens
- 1 orange, segmented
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. Braised pheasant breasts until tender, then slice thinly.
- 2. In a bowl, whisk together olive oil, lemon juice, salt, and pepper for the vinaigrette.
- 3. Toss mixed greens with vinaigrette, top with pheasant slices, orange segments, and walnuts.
Braised Pheasant Breast with Garlic Spinach
This simple yet flavorful dish features braised pheasant breast served over sautéed garlic spinach, providing a nutritious and satisfying meal.
- 2 pheasant breasts
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1. Braised pheasant breasts in chicken broth until tender.
- 2. In a separate pan, heat olive oil and sauté garlic until fragrant, then add spinach and cook until wilted.
- 3. Serve the pheasant over the garlic spinach for a healthy dish.
Braised Pheasant Breast with Root Vegetable Medley
A hearty medley of root vegetables complements the tender braised pheasant breast, creating a wholesome and filling dish.
- 2 pheasant breasts
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 1 cup turnips, diced
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté root vegetables until slightly tender.
- 2. Add pheasant breasts and chicken broth, cover, and braise until the meat is fully cooked.
- 3. Serve the braised pheasant with the root vegetable medley.
Braised Pheasant Breast with Lentil Salad
A protein-packed lentil salad pairs perfectly with braised pheasant breast, making for a nutritious and filling meal.
- 2 pheasant breasts
- 1 cup cooked lentils
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1. Braised pheasant breasts until tender, then slice.
- 2. In a bowl, combine lentils, cherry tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper.
- 3. Serve sliced pheasant over the lentil salad.
Braised Pheasant Breast with Cauliflower Purée
This elegant dish features braised pheasant breast served over a creamy cauliflower purée, offering a low-carb yet indulgent experience.
- 2 pheasant breasts
- 1 head cauliflower, chopped
- 1/2 cup chicken broth
- 1 tablespoon butter
- Salt and pepper to taste
- 1. Steam cauliflower until tender, then blend with chicken broth, butter, salt, and pepper until smooth.
- 2. Braised pheasant breasts until tender.
- 3. Serve pheasant over the cauliflower purée for a sophisticated meal.
Braised Pheasant Breast with Apple Cider Glaze
A sweet and tangy apple cider glaze enhances the flavor of braised pheasant breast, served with roasted Brussels sprouts for a seasonal dish.
- 2 pheasant breasts
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Braised pheasant breasts in a mixture of apple cider and Dijon mustard until tender.
- 2. Toss Brussels sprouts with olive oil, salt, and pepper, then roast until golden.
- 3. Serve the pheasant with Brussels sprouts drizzled with additional apple cider glaze.
Frequently Asked Questions (FAQ)
Is pheasant breast healthy?
Yes, it is low in fat and high in protein, making it a healthy choice.
How should I cook pheasant breast?
Braised or roasted methods are recommended for best flavor and tenderness.
Can I eat pheasant breast if I have high cholesterol?
Yes, pheasant breast is low in saturated fat and can be part of a heart-healthy diet.
What are the nutritional benefits of pheasant breast?
It is rich in protein, B vitamins, and essential minerals.
How do I know when pheasant breast is cooked?
It should reach an internal temperature of 165°F (74°C).
Can I freeze pheasant breast?
Yes, it can be frozen for up to six months.
What spices pair well with pheasant breast?
Thyme, rosemary, and garlic complement its flavor well.
Is pheasant breast more nutritious than chicken?
Pheasant breast is generally leaner and has a richer flavor than chicken.