Pheasant and baby pheasant

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Baby pheasant are favored for their delicate flesh. The female is preferable to the male because her flesh is juicier and plumper and stays moist during roasting. More mature birds that have drier, leaner flesh require barding and/or slow, moist heat to keep their meat juicy.