2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pheasant meat is very good for health because it contains little fat and is therefore considered a dietary product.
It contains many useful vitamins - B5, B6 and B12, as well as iron, zinc, copper and many other building blocks that are necessary for the proper functioning of the nervous and digestive systems, as well as vision, skin condition and so called
Pheasant meat has the perfect balance of fats and proteins, and cholesterol is virtually absent. It is recommended to be consumed in case of anemia, heavy mental load, during pregnancy. It is also suitable for consumption by children.
In 100 grams of this product contains only 254 kcal, while the energy value of meat is - 20% fat, 18% protein and 0, 5% carbohydrates. This product is completely safe for health, which is why when consuming it you should be guided only by your personal culinary preferences.
Pheasant dishes are a must at festive events in many countries. It is cooked differently in each country: with mushrooms, eggs, vegetables, fruits and so on.
Chefs recommend at cooking pheasant to use only balsamic vinegar, as with it you will be able to get rid of unwanted odors, and it will also be enriched with a new and wonderful taste, which is harmoniously combined with the meat.
Bake the pheasant meat whole in the oven. Before that, however, be sure to marinate it for about 3-4 hours;
From the wings and legs you can prepare a delicious pate. The legs can also be breaded and fried.
If the pheasant is larger, then we advise you to wrap it with foil, and 15 minutes before removing it, remove it to form a delicious baked crust;
How to cook a pheasantto make the meat juicy and have a golden crust?
Boil eight glasses of water (2 liters) in a large saucepan. Add half a cup of sea salt, two tablespoons of sugar and a few bay leaves.
Once the water boils, remove the pan from the heat, cover with a lid and allow to cool to room temperature. This amount is enough to process 1 large or 2 small pheasants.
Soak the bird in this solution so that the meat is juicy, and in addition, the salt solution will dry the skin and help it become crispy and tasty.
After the water cools, soak the bird and leave it in the refrigerator for 4-8 hours, depending on the size of the pheasant. Then you can fill it with different vegetables of your choice.
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