Bażant (Phasianus Colchicus), imported to the Mediterranean Sea from the eastern Caucasus, It quickly became an element of the elite kitchen. Roman inventories and medieval cookbooks record it as prestigious meat, served during banquets and celebrations. In sources from Burgundy or Italy, it appears not only as a hunting trophy, but also as a product that requires careful preparation and administration in full. In Poland, the first mention of pheasant comes from the 16th century and involves the development of hunting culture and court cuisine. Over time, breeding and reintroductions strengthened the species in the landscape of fisheries, and the bird itself retained the status of festive meat associated with autumn feasts and Tradition of hunting cuisine.
The carcass usually weighs from 0.7 to 1.1 kilograms and after processing it provides about 55-65 percent of pure meat. The breasts are bright red, very thin and delicate, while the thighs contain more collagen and require longer preparation. The taste is more intense than in chicken or turkey meat and goes well with juniper, thyme, bay leaf or wine. Breasts are best frying briefly and bake to an internal temperature of 63-65 degrees, and stew in liquid until the fibers are soft. To maintain the juiciness of the brightest parts, ripening in the cold for 1-3 days or covering the meat with thin lobes is used. A dry marinade with the addition of salt in a proportion to the mass of meat is also an effective method, applied a few hours before baking.
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Prices of pheasant in Poland vary depending on the form of sales and origin. Frozen carcass available in online stores costs Usually from 55 to 70 PLN per item weighing 0.7-0.9 kgalthough in the “Premium” offer you can find prices exceeding PLN 90-140. This applies especially to products with a short refrigeration chain or ready for baking. Breast fillets are valued much higher: from about 85 PLN/kg in ordinary stores after PLN 120-135/kg in delicatessen and gastronomic wholesalers.
Compared to other species of poultry and red meats, the pheasant takes place in Premium segment. Chicken in detail costs an average of 12-20 PLN/kg, turkey 25-40 PLN/kg, and quails or partridges 40-60 PLN per item. Beef from popular elements, such as a spatula or rostber, is an expense of 50-70 PLN/kg, while seasoned orcothek or tenderloin can reach 150-200 PLN/kg. In this list, pheasant is more expensive than breeding poultry, similar in price to a small venison, and at the same time cheaper than the highest class beef.
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A hundred grams of raw pheasant breast without skin provides an average of about 133 kcal, 23-24 g protein and Only 3-4 g of fatpractically without carbohydrates. After heat treatment, nutritional value becomes more concentrated: 100 g of cooked meat is already 200-240 kcal, even 30-32 g of protein and about 10 g of fat, depending on the method of preparation. Meat is a valuable source of B vitamins (niacin, B6, B12), phosphorus and selenium, which support metabolism and nervous system. However, it is worth keeping in mind the specificity of venison – birds shot with lead shot may contain an elevated level of this metal in tissues, Therefore, caution and meat from breeding are recommended.
Due to the low share of saturated fats and the presence of well -absorbable heme iron pheasant Works in the diet of people who care about the heartfighting anemia or recovery. It is also suitable for slimming people who need a large amount of protein with low calorie meal. It maintains its nutritional properties in a baked, stewed, cooked or prepared by the sous-vide method, while breading and frying they significantly increase caloric content.
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Preparing a pheasant requires temperature and humidity control. It is worth frying all the carcass, and then bake at 170-180 ° C until the meat reaches 74-82 ° C in the thickest place. Breasts are best baked shorter, up to 63-65 ° C, and stew in broth, cider or wine with the addition of herbs for about an hour. To maintain juiciness, the carcass can be covered with fat and the stuffing bake separately. The breasts are also suitable for quick preparation – just cut them into thin slices and fry briefly in a pan. Such snacks blend in well with light fruit sauces, while thighs are best suited to slower steering with root vegetables.
Thawed pheasant meat should be torn off in the fridge, And before processing, they need to be dried. Solaming is best done earlier, in the form of a dry marinade, and after baking give meat a moment of rest. The breasts gain fat, thighs in a sour liquid that breaks collagen. Pheasant is suitable for both classic broth and roast, as well as modern dishes, such as Confit or Rag for Pasta.
Source: NowowoPuje.pl
