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Pheasant Breast

dump123456789 Jul 21, 2010 09:14 PM

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

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  1. John E. RE: dump123456789 Jul 21, 2010 11:08 PM

    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.
      tortuga diver RE: John E. Nov 12, 2010 06:28 PM

      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
        hill food RE: tortuga diver Nov 12, 2010 06:35 PM

        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
          Harters RE: hill food Nov 13, 2010 01:31 AM

          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
          OCEllen RE: tortuga diver Nov 13, 2010 11:55 AM

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

          1. re: OCEllen
            OCEllen RE: OCEllen Nov 13, 2010 11:57 AM

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

      2. RealMenJulienne RE: dump123456789 Jul 22, 2010 12:42 AM

        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. buttertart RE: dump123456789 Jul 22, 2010 10:49 AM

          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. s
            Shaw Oliver RE: dump123456789 Jul 22, 2010 10:55 AM

            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. h
              Harters RE: dump123456789 Jul 22, 2010 03:50 PM

              Never white in my experience.

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

              3 Replies
              1. re: Harters
                buttertart RE: Harters Jul 22, 2010 04:40 PM

                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
                  Shaw Oliver RE: Harters Jul 23, 2010 06:40 AM

                  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
                    buttertart RE: Shaw Oliver Jul 23, 2010 06:44 AM

                    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.

                2. l
                  Libbyinmpls RE: dump123456789 Jul 22, 2010 05:02 PM

                  We hunt pheasants all the time here in Minnesota. The meat is very white and a caution-it can be very dry if you don't use some liquid while baking it. The meat is excellent and firmer than chicken breast.Even the darker pieces are lighter than chicken dark meat.A good cooking method is to dredge in seasoned flour, brown lightly on both sides, and layer in a deep casserole first with thinly sliced sweet onions and pats of butter, then another layer of meat more onions and butter and top with cream or half and half just to cover. Place glass lid on top and bake in slow oven(300degrees) for 2 hours.Meat should be very tender and moist.Kind of a Pheasant Under Glass type recipe adaptation.Hope this helps.

                  1 Reply
                  1. re: Libbyinmpls
                    hill food RE: Libbyinmpls Nov 12, 2010 06:39 PM

                    very dry, I always drape bacon over it during roasting.

                  2. John E. RE: dump123456789 Jul 22, 2010 08:06 PM

                    When I was quite young my dad had a job where he could literally walk out the back door of his office and walk some cornfields pheasant hunting, shoot a pheasant and be back in his office in under an hour. Since he was the boss and the pheasant were plentiful then, he did it quite often. My mother used to tell the story about how they got to go to the governor's inaugural ball, black tie affair, white gloves for the ladies (this was the 60s) and she was excited to go and get away from her 3 bratty sons for a weekend. She was looking forward to the elegant meal in the fancy hotel ballroom etc. and then they served the meal. It was pheasant under glass (anybody know what that really is?). She wasn't impressed at all, she was tired of the stuff although at least she didn't have to cook it too.

                    1. d
                      dump123456789 RE: dump123456789 Jul 22, 2010 10:25 PM

                      Thanks for the responses.

                      I ordered pheasant breast recently, and what came out resembled chicken. I'd never had pheasant before, and was expecting it to be like squab or duck.

                      3 Replies
                      1. re: dump123456789
                        buttertart RE: dump123456789 Jul 23, 2010 06:09 AM

                        Had a really good pheasant breast Kiev at the Harwood Arms in London last winter and come to think of it, Harters, it was considerably darker than what we get here. A bit rosy inside. I'd like another one right now.

                        1. re: buttertart
                          Harters RE: buttertart Jul 23, 2010 07:10 AM

                          I was going to order Pheasant Kiev when we were there - but was seduced by lamb chops (in fact the best thing on the plate proved to be two haggis/turnip croquettes that were an accompaniement)

                          1. re: Harters
                            buttertart RE: Harters Jul 23, 2010 07:31 AM

                            It was mighty tasty, perfect for a winter's night. When I grow up I want to live in England.

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