Noun
pheasant- A bird of family Phasianidae, often hunted for food.
Read full definition at wiktionary.org
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...Pheasants (or Phasianinae (Horsfield, 1821)) is subfamily of Phasianidae in the order Galliformes. Read full entry
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- MacFarlane Pheasants
- America's Largest Pheasant Farm-Nationwide Delivery-Mature & Day-old.
- www.pheasant.com
- 1.Common Pheasant - Wikipedia, the free encyclopedia
- Ring-necked Pheasant" is a collective name for a number of subspecies and their crossbreeds. ... The Common Pheasant is distinct enough from any other species ...
- http://en.wikipedia.org/wiki/C
ommon_Pheasant
- 2.MacFarlane Pheasant Farm
- Pheasant, gamebirds and gourmet gamemeat delicacies.
- http://www.pheasant.com/
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Pheasant!!?
Whats the best way to cook
pheasant breast!!
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BREAST OF PHEASANT WITH SAUCE AUX HUITRES 6 pheasant breasts, 8-oz. average 16 oz. oyster liquor (juice) 1/2 lb. mushrooms, sliced 6 oz. water 8 oz. fish stock 12 oz. heavy cream 4 egg yolks 2 tsp. lemon juice (1/4 fresh lemon) 1 1/2 oz. butter 12 oysters, medium size, shucked 1 tbsp. sage For sauce: Place mushrooms and water in a saucepan and bring to a boil and reduce liquid by half. Strain and reserve liquid. In a larger saucepan, combine oyster liquor, mushroom liquid and fish stock and bring to a gentle boil. "Scale" heavy cream and add to boiling stock. Reduce heat to simmering point and add lemon juice and beaten egg yolks and whisk until well blended. Whisk in butter, adjust seasoning to you liking with salt and pepper and simmer until reduced by half or until consistency is "sauce-like". When sauce is the right thickness, add the oysters. Place pheasant breasts on baking sheet pan. Season with melted butter, salt, white pepper, and sage. Bake in oven at 325 degrees until internal temperature is 140 degrees or until firm to the touch. Meat should be white-ish in center, like chicken, when done. Ladle sauce over breasts making sure each breast gets two oysters with the sauce. Serve immediately. Serves: 6. (Prep and Cooking Time: Sauce 20-25 minutes; Pheasant 30-40 minutes) |
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What kind of pheasant makes I went to the zoo today and
there was this pheasant in the
indonesian rainforest area. It
was a deep scarlet, with an
indigo to green nape, head,
and neck. When I came real
close to it I swear it sounded
just like an airplane. What is
the name of this kind of
pheasant please? Thanks.
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Call the zoo and ask ;) |
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Can anyone explain the We recently purchased a
pheasant imported from the USA
and were amazed to find that
when cooked it rendered as
much fat as a duck would have
done. The pheasants we have in
Europe are small and spare and
so lacking in fat that most
cooks will put rashers of
bacon on top of them to
prevent them from burning. No
need in this case! Are we
really talking about the same
genus and if so, why is the
American variety so much
fatter than its European
relative?
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:All pheasants have the same nutritional properties.... will have more fat only those who have been reared in farms, the others are bred in captivity by breeders who specialized in control of their diet Faisan (1 GR) Energy 1.16 Kcal Proteins 0228 GR Carbohydrates 0 g Fiber 0 g Lipids 0028 GR Saturated fatty acids 0.0096 GR Monounsaturated fatty acids 0.0092 GR Polyunsaturated fatty acids 0.0049 GR Cholesterol 0.66 mg 0.13 mg Ca 0012 mg Fe Zinc 0.0096 GR Vitamin at 0.49 μ g Vitamin c 0.06 gr Folic acid 0.06 g μ Excuse my English |
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