Pheasant

Pheasants are a large family of birds comprising some 50 species. They originated from Asia and made their way into Europe around the time of the ancient Greek empire.

The most prevalent species of pheasant is the common pheasant. The male is recognizable by the white ring around his neck, green plumage on his head, and red skin around his eyes. The hen of this species is fairly nondescript compared to the males.

A dressed pheasant weighs between 2 and 2.25 pounds (about 1 kg). Pheasant meat has been described as having the flavor of poultry and venison. Most culinary experts agree that wild pheasants should be hung prior to being eaten; additional flavor will be obtained if the feathers are left on during this process because the oil from the feathers will absorb into the flesh. Pheasant meat is tender and highly flavored, and because of its “wild” flavor should not be overseasoned. Pheasant can be poached and stewed, but it is most often roasted, with or without stuffing.