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Jul 21, 2010 09:14 PM

Pheasant Breast

When pheasant breast is cooked, does it resemble chicken breast (white) or duck breast (red) ?

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  1. Pheasant breast meat is lighter than duck meat when cooked but would not be confused with chicken. I usually pheasant breasts more like chicken (cooked all the way through) than duck breasts (medium rare).

    5 Replies
    1. re: John E.

      I live on a small farm and my experience with fowl meat and color is limited, but I can say the age of the bird and the sex effect the color. Our older (2 year old) roosters have dark meat throughout. Our young birds have white normal store bought meat. I am butchering some peafowl for thanksgiving but I am betting the hens will be lighter than the older cocks. Perhaps that is the confussion... sex and age of the bird?

      1. re: tortuga diver

        peahens and peacocks for Thanksgiving? that's just a tad baroque IMHO. will there be a whole roasted pig served with a toddler riding astride painted gold, beating it with palm fronds? I hope so, take pictures please.

        1. re: hill food

          Gosh. I'd like to see pictures as well. And recipes - Google seems to have very little. I'm pretty sure I've never seen them available for meat, even at farmers markets. I suspect that, here in the UK, peafowl are almost invariably kept just as display creatures.

        2. re: tortuga diver

          I would love to hear more about cooking peafowl... and how does it taste??

          1. re: OCEllen

            Oh, and their eggs and laying habits...have you eaten their eggs?

      2. It's been a long time so don't take my word for it, but I remember the ones we ate at boy scout camp were a bit darker than chicken thigh. They were nothing close to the color of duck.

        1. Is it farmed or hunted? The farmed ones I've cooked have been just about as white as chicken breast, with a sort of tighter texture. The odd thing about pheasant is their fat (again, on the farmed ones) - it's much yellower tthan chicken or duck fat.

          1. It does not resemble duck at all when cooked, so it will be either white like chicken breast or darker brown like chicken thigh depending on where your pheasant comes from, (wild or farmed) like mentioned by buttertart.

            1. Never white in my experience.

              A bit darker than chicken leg and similarish to cooked through duck.

              3 Replies
              1. re: Harters

                Your birds must be quite different from ours. Himself is very fond of it and we have it once a month or so. Even the legs are not very dark.

                1. re: Harters

                  Duck is a distinctly red meat. There is no question that pheasant is much lighter in color than duck but it can be pinkish like a pork shoulder when wild - still not dark red like duck though. I'm with buttertart here, on a farmed bird the breast is really quite pale and the legs are equivalent to chicken legs.

                  1. re: Shaw Oliver

                    Legs somewhat paler, even. But see below, I had pheasant in London earlier this year and it was darker than chicken thigh. Different breeds? Feed? Je ne sais pas.