Pheasant
Phasianus colchicus · pheasant · faisan
Pheasant: what every chef needs to know
For the working chef, The pheasant needs no introduction: an elegant upland game bird found in forests, field margins and heathlands across Europe. In commercial kitchens, the pheasant is the most prestigious European game bird. Pheasant meat is pale at the breast and darker at the leg, with a pronounced wild, lightly nutty character that is distinctly different from farmed poultry. The cock (male) is larger (1.2–1.8kg) than the hen (female, 0.8–1.2kg) and has firmer meat. The hen generally has more tender, juicier meat and is favoured by professional chefs for à la carte preparation. Wild pheasant is considerably leaner than farmed poultry, making it susceptible to overcooking. Barding fat (pork fat or fatback) is essential in roasting preparations to prevent drying out. The breast fillet dries out faster than the leg. Available year-round as a farmed pheasant; in the wild, exclusively within the official hunting season.
Pheasant: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (pheasant, raw) / NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (pheasant, raw) / NEVO 2023.
Pheasant: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Whole barded pheasant roasted in the oven, deglazed with calvados, braised in apple juice and cream with sautéed apple wedges. A classic of the Norman kitchen combining the mild game flavour of pheasant with sweetness and acidity.
Pheasant boned and filled with a mousse of cooked chestnuts, foie gras and cognac. Roasted at 180 °C with barding fat. A festive classic for game dinners in autumn and winter.
sous vide pheasant breast (68 °C / 1.5 hours) crisped in a hot pan, served on creamy black truffle risotto with Parmigiano Reggiano. A modern combination that maximises the elegance of game poultry.
Pheasant: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Cover the breast with barding fat or bacon to prevent drying out. Measure core temperature at 75 °C in the thickest place muscle. Baste regularly.
A core temperature of 75 °C for poultry is mandatory. Serve immediately: breast fillet loses juiciness rapidly.
Confit pheasant place in duck fat or chicken fat for a juicy, tender result. Finish with a brief crisp fry.
Poultry requires pasteurisation temperature. 68°C/1.5 hours is equivalent to 75°C-instant. than sear for 60 seconds to develop colour.
Pheasant: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pheasant: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Pheasant hunting season in the Netherlands: 15 October to 31 January (Nature Conservation Act). Farmed pheasant is available year-round but has a less intense flavour. Peak months for wild pheasant: November and December.
Pheasant: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pheasant: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The velvety texture, floral notes, and soft tannins of a Volnay are an excellent companion to pheasant. The delicate game flavour of the bird calls for a wine with elegance over power. Premier cru from Volnay or Pommard delivers the ideal balance.
- Volnay AOC
- Pommard AOC
- Beaune Premier Cru
For pheasant preparations with fruity sauces (pear, fig, quince), a rich, fragrant white Viognier from Condrieu is a distinctive alternative. The apricot and violet notes and fuller body combine surprisingly well with game birds.
- Condrieu AOC
- asace Pinot Gris Grand Cru
The nutty, beeswax, and almond notes of an aged white Hermitage or Crozes-Hermitage suit older pheasant and preparations with truffle or mushroom. An unexpected yet classic choice in the Lyonnaise culinary tradition.
- Crozes-Hermitage Blanc
- Hermitage Blanc AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pheasant
Why must pheasant always be cooked through?
Pheasant is poultry and carries a higher risk of Campylobacter and Salmonella than red meat. Unlike intact red meat (where pathogens are only on the surface), pathogens in poultry can be present deeper in the tissue. EU standards and food safety authority guidelines require a core temperature of 75°C (167°F) for all poultry, including game birds.
What is the difference between a cock pheasant and a hen pheasant?
The cock (male) is 20–40% larger than the hen (female) with more intensely coloured plumage. Culinarily, the hen is preferred: the meat is more tender, juicier and more uniform in thickness. The cock has firmer, sometimes tougher meat. For à la carte breast fillet preparation, choose the hen.
How do I prevent pheasant from drying out?
Three techniques: (1) Barding — cover the breast with bacon or barding fat before roasting. (2) Confit preparation of the leg in duck fat. (3) Sous vide breast fillet at 68°C (154°F) for 1.5 hours. Pheasant is extremely lean with no intramuscular fat buffer like duck. Overcooking is the most common mistake.
At what temperature should you store Pheasant?
Store Pheasant at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pheasant professionally?
The primary professional technique for Pheasant is Bardeerbraden (heel) at 180°C oven for 50-65 min for heel dier (1,2 kg). Always verify core temperature with a calibrated probe thermometer.
Does Pheasant contain allergens?
Pheasant is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
